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+*** START OF THE PROJECT GUTENBERG EBOOK 10011 ***
+
+365 FOREIGN DISHES
+
+
+A Foreign Dish for every day in the year
+
+
+1908
+
+
+
+
+_JANUARY._
+
+
+1.--Austrian Goulasch.
+
+Boil 2 calves' heads in salted water until tender; then cut the meat
+from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut
+into dice pieces; stir in 1 tablespoonful of flour and the sauce in
+which the meat was cooked. Let boil up, add the sliced meat, 1
+teaspoonful of paprica and salt to taste; let all cook together
+fifteen minutes then serve very hot.
+
+
+2.--East India Fish.
+
+Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a
+stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2
+hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of
+milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1
+teaspoonful of paprica and salt to taste. Let cook a few minutes, then
+stir in 1 large tablespoonful of boiled rice. Serve very hot
+with toast.
+
+
+3.--English Gems.
+
+Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1
+teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup
+of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg,
+allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted
+with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and
+chopped citron. Mix well and fill buttered gem pans 1/2 full and bake
+until done. Then cover with chocolate icing.
+
+
+4.--Turkish Pudding.
+
+Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2
+ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful
+of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all
+well together and turn into a mold and stand on ice until cold.
+Sprinkle with chopped nuts. Serve with whipped cream.
+
+
+5.--Chinese Chicken.
+
+Cut a fat chicken into pieces at the joints; season with all kinds of
+condiments; then put in a deep saucepan. Add some chopped ham, a few
+sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover
+with hot water and let stew slowly until tender. Add some Chinese
+sauce and parsley. Serve with shredded pineapple.
+
+
+6.--Scotch Scones.
+
+Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda
+mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a
+well-floured baking-board and roll 1 inch thick. Cut with a round
+cake-cutter and bake on a hot greased griddle until brown on both
+sides. Serve hot with butter.
+
+
+7.--Egyptian Meat Balls.
+
+Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful
+of curry-powder; add 2 stalks of chopped celery, 1 small onion and
+some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of
+bread-crumbs, and make into small balls. Let cook in hot butter until
+tender. Serve on a border of boiled rice and pour over all a highly
+seasoned tomato-sauce.
+
+
+8.--Austrian Potato Dumplings.
+
+Peel 5 potatoes and boil whole in salted water until tender. Drain,
+let get cold, then grate them and mix with 4 eggs and 1 ounce of
+butter; add salt to taste. Mix well; add flour enough to form into
+dumplings and fry in deep hot lard until brown. Serve hot with
+cooked fruit.
+
+
+9.--Belgian Rice Dessert.
+
+Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants;
+stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of
+sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form
+into cylinders. Dip in beaten egg and fine bread-crumbs and fry a
+golden brown. Sprinkle with pulverized sugar and put some red currant
+jelly on top and serve.
+
+
+10.--Bavarian Pear Pudding.
+
+Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped
+suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated
+peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some
+sifted flour; mix well, and form into a large ball. Then peel 1 quart
+of pears. Cut in half, and lay in a large saucepan a layer of pears;
+sprinkle with sugar, cinnamon and grated lemon peel. Lay in the
+pudding; cover with a layer of pears and pour over all 3
+tablespoonfuls of syrup. Fill with cold water and boil half an hour;
+then bake three hours and serve hot.
+
+
+11.--French Pineapple Bisque.
+
+Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of
+cream; stir well until very light. Then add 1 small can of shredded
+pineapple and crush a few macaroons. Mix well with a small glass of
+brandy. Let freeze and serve in small glasses.
+
+
+12.--Russian Pancakes.
+
+Make a pancake batter and fry in thin cakes. Then spread them with a
+layer of anchovies, butter and a layer of caviare. Sprinkle with
+minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot
+as possible.
+
+
+13.--Egyptian Cabbage.
+
+Parboil a cabbage in salted water; drain and stuff with chopped cooked
+mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped
+fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
+buttered baking-dish; sprinkle with bits of butter; add the juice of a
+lemon, and let bake in a moderate oven until done. Baste often with
+butter and serve hot.
+
+
+14.--Madras Baked Fish.
+
+Season a fish with salt, pepper, some grated green ginger and
+curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped
+green peppers and 1 sprig of parsley. Pour over some water and hot
+melted butter; sprinkle with flour and bake until done. Garnish with
+sliced lemon and parsley.
+
+
+15.--Norwegian Salad.
+
+Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
+apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
+shallots and gherkins; sprinkle with finely minced tarragon and
+chervil, salt and pepper. Cover with a plain salad dressing.
+
+
+16.--Dutch Eggs.
+
+Heat some butter in a pan; then break in as many eggs as needed and
+fry them; add some sliced onions. Remove the eggs to a platter;
+arrange the onions on the eggs; sprinkle with salt and red pepper and
+pour over some lemon-juice. Serve as hot as possible on toast.
+
+
+17.--Bavarian Wine Soup.
+
+Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
+cinnamon to taste and the grated peel of half a lemon. Let come to a
+boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
+Serve hot with biscuits.
+
+
+18.--English Stuffed Goose.
+
+Season a fat goose with salt and pepper, and rub well with vinegar.
+Then core small apples and fill the goose with the whole apples. Put
+in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
+add a lump of butter and bake until done. Baste often with the sauce
+in the pan. Serve the goose with the whole apples.
+
+
+19.--Vienna Peach Torte.
+
+Make a rich pie-dough; then line a pie-dish with the dough. Pare and
+remove the stones from the peaches and cut into quarters. Lay closely
+on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
+moderate oven until done. Then spread with a meringue and let brown in
+the oven a few minutes.
+
+
+20.--Egyptian Meat-Pie.
+
+Line a large baking-dish with pie-dough. Have ready 1/2 pound of
+calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season
+highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion
+chopped and 1/2 can of chopped mushrooms. Moisten with a glass of
+sherry. Fill the dish with the mixture and cover with the dough. Let
+bake until done and serve hot.
+
+
+21.--Russian Boiled Fish.
+
+Clean and season a whole fish and let boil with 1 sliced onion, 1/2
+cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a
+tablespoonful of butter and let cook until tender. Remove the fish to
+a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch
+of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil
+well; then thicken with the yolks of 2 beaten eggs and pour over the
+fish. Serve cold. Garnish with lemon-slices and olives.
+
+
+22.--Spanish Cake.
+
+Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks
+of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of
+baking-powder and stir together with 1 cup of milk. Add the whites of
+eggs, beaten to a stiff froth with a pinch of salt. Flavor with
+rose-water. Bake in a moderate oven until done.
+
+
+23.--Vienna Stewed Carrots.
+
+Peel some carrots and cut in small pieces. Boil in salted water until
+tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
+butter; add 1/2 cup of the water in which the carrots were cooked, 2
+tablespoonfuls of vinegar and a little sugar. Let all boil; then add
+the carrots and 1 cup of cooked peas, some chopped parsley and a pinch
+of pepper. Simmer ten minutes and serve hot.
+
+
+24.--Russian Fish-Roll.
+
+Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
+rice. Season with salt, pepper and all kinds of herbs minced fine.
+Then make a rich pie-paste and roll out very thin. Fill with the
+mixture and make into a roll. Sprinkle with bits of butter and let
+bake until brown. Serve hot with wine-sauce.
+
+
+25.--India Curried Eggs.
+
+Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1
+chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint
+of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt
+and a dessertspoonful of curry-powder. Let cook ten minutes; then add
+the eggs. Let all get very hot. Serve with croutons; garnish with
+fried parsley.
+
+
+26.--Codfish a la Lyonnaise.
+
+Cut cold boiled codfish in pieces; then boil 8 small onions until
+soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small
+cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with
+pepper. Cover and simmer ten minutes and serve hot.
+
+
+27.--Jewish Crebchen Soup.
+
+Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then
+add enough flour to make a stiff dough. Work it well with flour and
+roll out as thin as possible; fold it double and cut into square
+pieces and fill with minced cooked chicken or veal. Sprinkle with
+chopped parsley and bits of butter; fold in the edges. Have ready some
+soup stock; when boiling, add the crebchen and let boil until done.
+Serve with the soup.
+
+
+28.--French Veal Soufflé.
+
+Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour
+until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced
+veal, some parsley, salt, pepper and nutmeg to taste. Stir in the
+yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a
+stiff froth; add to the meat. Put in a buttered baking-dish and bake
+twenty minutes. Serve at once.
+
+
+29.--Belgian Potato Salad.
+
+Slice cold boiled potatoes very thin and mix with chopped celery and
+onion; season with salt and pepper. Then mix the yolks of 2
+hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad
+with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley
+and serve.
+
+
+30.--Polish Stewed Tongue.
+
+Cook a fresh tongue until tender; skin and slice thin. Put a large
+spoonful of butter in a saucepan; add a chopped onion; let brown. Then
+stir in 1 tablespoonful of flour; add 2 cups of the water in which the
+tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the
+juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
+sugar. Add the sliced tongue and simmer ten minutes. Serve hot
+or cold.
+
+
+31.--Rissotto (ITALIAN).
+
+Boil 1 cup of rice in salted water until soft; drain. Then grate
+Parmesan cheese and cover the rice with cheese. Let steam in the oven
+a few minutes; then pour over some highly seasoned tomato-sauce, and
+serve hot with fried veal chops.
+
+
+
+
+_FEBRUARY._
+
+
+1.--Oriental Canapes.
+
+Take some lobster or crab-meat and pound in a mortar. Mix with 1
+tablespoonful of butter; season with salt and pepper, a pinch each of
+mustard, cayenne, nutmeg and curry-powder and moisten with
+lemon-juice. Cut small rounds of toasted bread; scoop out some of the
+centre; fill with the mixture and cover with a curry sauce. Sprinkle
+with fine bread-crumbs and let bake in the oven a few minutes.
+Serve hot.
+
+
+2.--Haggis (SCOTCH).
+
+Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2
+large chopped onions; season with 1/4 teaspoonful of red pepper and 1
+teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of
+toasted oatmeal, 2 beaten eggs and the grated rind and juice of a
+lemon. Then clean the pouch of the sheep and fill with the mixture.
+Lay in boiling water and let boil three hours. Serve with apple-sauce.
+
+
+3.--Austrian Braised Tongue.
+
+Boil a large fresh beef tongue in salted water until tender. Remove
+the tongue and lard it with thin strips of bacon; sprinkle with
+paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the
+water in which the tongue was cooked and pour over 1 pint of cream.
+Let bake in a moderate oven. Baste often with the sauce. Serve hot,
+and pour over the sauce; garnish with parsley.
+
+
+4.--Russian Omelet.
+
+Chop 2 shallots with a little parsley and cook in hot water. Add 2
+tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
+taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
+fry in an omelet-pan with hot butter until done. Put the mixture in
+the centre; turn in the ends and serve at once.
+
+
+5.--Madras Potato Curry.
+
+Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
+tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
+teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper
+to taste. Let boil up. Add the sliced potatoes and a sprig of parsley
+chopped. Let simmer a few minutes and serve hot.
+
+
+6.--Swiss Baked Eggs.
+
+Melt 1 ounce of butter in a baking-pan; then cover the bottom of the
+pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with
+salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with
+grated Swiss cheese, and let bake in the oven to a delicate brown.
+Serve hot.
+
+
+7.--Jewish Stewed Shad.
+
+Clean and cut a shad into large slices; sprinkle with salt, pepper and
+ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves,
+2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish
+to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2
+cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown
+sugar and a pinch of cinnamon. Let boil until done and pour over the
+fish. Garnish with sliced lemon and sprigs of parsley and serve cold.
+
+
+8.--Bombay Spinach.
+
+Boil the spinach in salted water until tender; drain and chop fine.
+Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped
+spinach, a pinch of pepper and curry-powder. Cover and let simmer five
+minutes. Serve on a platter with stewed prawns and garnish
+with croutons.
+
+
+9.--Spanish Fricasseed Shrimps.
+
+Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of
+tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup
+of water; let boil; add 1 quart of shrimps, salt, pepper and parsley.
+Let all cook twenty minutes. Stir in the yolk of an egg. Remove from
+the fire. Put some boiled rice on a platter; add the shrimps and pour
+over the sauce. Serve very hot.
+
+
+10.--Irish Baked Potatoes.
+
+Peel and boil potatoes in salted water until tender; drain and mash
+with a lump of butter. Put in a well-buttered baking-dish a layer of
+the potatoes and a layer of fried bread-crumbs until dish is full.
+Moisten with beaten eggs, well seasoned with salt and pepper, and 3
+tablespoonfuls of milk. Put in the oven to brown. Serve with
+boiled fish.
+
+
+11.--Russian Stewed Chicken.
+
+Cut a fat chicken into pieces at the joints and let stew, well
+seasoned with salt and pepper. Then add some small whole onions, some
+cauliflower, mushrooms and 1 cup of French peas. Let all cook until
+tender; then serve hot on a large platter.
+
+
+12.--Dutch Baked Mackerel.
+
+Place the mackerel in a baking-dish; sprinkle with pepper and chopped
+parsley. Cover with fried bread-crumbs and bits of butter, and moisten
+with cream. Then bake until brown on top and serve hot with
+stewed potatoes.
+
+
+13.--Polish Roast Mutton.
+
+Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in
+a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic
+and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few
+peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge
+with flour and let bake in a hot oven. Baste often with the sauce in
+the pan until nearly done; then add 1 pint of sour cream and let bake
+until done. Thicken with flour; boil up and pour over the roast.
+
+
+14.--Italian Sugar Cakes.
+
+Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4
+yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour,
+4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
+citron and candied orange peel chopped fine. Add the whites beaten
+stiff and bake in small well-buttered cake-tins until done; then cover
+with a thin icing.
+
+
+15.--Oriental Stewed Prawns.
+
+Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan;
+add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of
+curry-powder. Add 1 pint of stock and let simmer half an hour until
+tender. Serve on a border of boiled rice; garnish with fried parsley.
+
+
+16.--Swiss Steak.
+
+Season a round steak with salt, black pepper and paprica; dredge with
+flour and let fry in hot lard on both sides until brown. Then add some
+sliced onions and moisten well with tomato-sauce. Cover and let simmer
+half an hour. Serve hot on a platter with mashed potatoes.
+
+
+17.--Berlin Herring Salad.
+
+Soak the herring over night; remove the milch and mash fine. Cut off
+the head, skin and bone; chop the herring; add chopped apples,
+pickles, potatoes, olives and capers. Put in the salad bowl; then add
+the yolk of a hard-boiled egg to the mashed milch, mustard, 1
+teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
+lemon-juice, salt and pepper. Pour the sauce over the salad and
+garnish with olives and sliced lemon.
+
+
+18.--German Lentil Soup.
+
+To 1 gallon of soup stock, add 1 quart of lentils. Let boil until
+lentils are soft, with 1 sliced onion. Then add some small sausages.
+Let boil five minutes. Season to taste and serve the soup with the
+sausages and croutons fried in butter.
+
+
+19.--French Spiced Venison.
+
+Rub the venison with salt, pepper, vinegar, cloves and allspice; then
+put in a baking-pan. Pour over a cup of melted butter; add 1 onion
+sliced, some thyme, parsley, the juice of a lemon, and a cup of hot
+water. Let bake, covered, in a hot oven. Baste often with the sauce
+when nearly done. Sprinkle with flour; add a glass of sherry and let
+brown. Serve with celery and currant jelly.
+
+
+20.--Spanish Mushrooms.
+
+Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6
+shallots and 1 clove of garlic chopped fine, some parsley and thyme
+and the mushrooms. Let all fry a few minutes; then add the mushroom
+liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.
+Let simmer five minutes and serve hot on slices of toast.
+
+
+21.--Vienna Noodle Pudding.
+
+Boil some fine noodles in salted water for ten minutes; let drain.
+Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with
+the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a
+pinch of cinnamon and the whites of the eggs beaten to a froth. Put in
+a well-buttered pudding-dish and bake until brown. Serve hot with
+lemon sauce.
+
+
+22.--Dutch Sweet Potato Puff.
+
+Peel and boil 3 sweet potatoes in salted water until tender; then mash
+well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of
+butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.
+Beat the whites with a pinch of salt to a stiff froth; add to the
+potatoes and put in a well buttered baking-dish and bake. Serve hot.
+
+
+23.--Spaghetti (ITALIAN).
+
+Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful
+of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then
+add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with
+salt, pepper and grated cheese and let bake in the oven until done.
+Serve hot.
+
+
+24.--Russian Beet Soup.
+
+Boil 5 medium-sized beets until tender; then chop and add to a highly
+seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and
+nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed
+with a teaspoonful of brown sugar. Let boil a few minutes longer and
+serve with fried croutons.
+
+
+25.--Boulettes.
+
+Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of
+parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of
+melted butter. Season highly with salt, black pepper and a pinch of
+cayenne. Mix with 1 egg and form into balls; roll in flour and fry in
+deep hot lard until brown. Serve hot with tomato-sauce.
+
+
+26.--Baden Stewed Lentils.
+
+Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of
+butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until
+brown; add some cold water mixed with vinegar. Let boil and pour the
+sauce over the lentils. Season with salt and pepper, and serve with
+small boiled sausages. Sprinkle the top with bread-crumbs fried in
+butter until brown.
+
+
+27.--Duck aux Champignons.
+
+Clean and season a pair of wild ducks and cut into pieces at the
+joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks,
+1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet
+chopped. Cover and brown a few minutes; add 1 cup of water and stew
+until tender. Then add 1/2 can of mushrooms and 1 glass of claret and
+let simmer until done.
+
+
+28.--Hungarian Beef Stew.
+
+Cut beef into small pieces. Heat some dripping in a saucepan; add the
+meat, salt and black pepper; cover and let stew half an hour. Then add
+3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot
+water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then
+add some chopped parsley and thicken the sauce with flour, mixed in
+1/2 cup of milk. Let cook a few minutes and serve hot.
+
+
+
+
+_MARCH._
+
+
+1.--Chicken Chop Suey (CHINESE).
+
+Cut all the meat of a chicken into thin strips; season with black
+pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery,
+green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of
+stock. Add 1/4 cup of Chinese sauce; cover and let simmer until
+tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream
+and chopped parsley. Serve hot on a platter with boiled rice.
+
+
+2.--Jewish Shallét.
+
+Line a well-buttered pudding-dish with a rich pie-paste and cover with
+a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel
+and small bits of butter, and moisten with white wine; then cover with
+a layer of the paste and fill with another layer of apples, nuts and
+raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of
+butter. Cover with the top crust; press in the edges with a beaten
+egg, and rub the top with butter. Let bake in a moderate oven
+until done.
+
+
+3.--Russian Relish.
+
+Cut some slices of brown bread into fingers half an inch thick; spread
+with butter. Mix some Russian caviare with lemon-juice to taste and a
+tablespoonful of finely chopped shallots. Spread the fingers with the
+mixture and place an oyster in the centre of each. Sprinkle with salt
+and a pinch of paprica. Serve. Garnish with thin slices of lemon
+and parsley.
+
+
+4.--Dutch Stuffed Potatoes.
+
+Select fine smooth potatoes; cut off the end of each and scrape out
+the inside. Mix this with chopped ham, onion and parsley, and a
+tablespoonful of butter. Season with salt, pepper and lemon-juice.
+Fill the potato with the mixture and let bake in a moderate oven until
+tender and serve hot.
+
+
+5.--Fish a la Marseilles.
+
+Cut two kinds of fish into slices; season with salt. Mince 2 cloves of
+garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very
+fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2
+sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon
+and 2 cups of water. Let boil up. Add the fish and let boil until
+done. Remove the fish to a platter. Add a cup of white wine to the
+sauce and 1 tablespoonful of sugar. Boil up and pour over the fish.
+Serve with toast.
+
+
+6.--Jewish Stewed Brains.
+
+Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion,
+salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of
+raisins. Let stew until tender. Remove the brains to a platter; add a
+lump of butter and a tablespoonful of molasses to the sauce; boil up
+and pour over the brains. Serve cold; garnish with lemon slices.
+
+
+7.--Austrian Apple Strudel.
+
+Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs
+and a pinch of salt to a stiff dough; then roll out as thin as
+possible. Pour over some melted butter; cover with chopped apples and
+raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in
+a buttered baking-pan with flakes of butter on top until brown.
+
+
+8.--Vienna Nut Torte.
+
+Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs
+with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful
+of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all
+together with the nuts; put in a well-buttered pudding-dish and bake.
+Serve with wine sauce.
+
+
+9.--Bavarian Cabbage Salad.
+
+Chop a cabbage with 1 large onion and 2 stalks of celery and 2
+peppers; season well with salt and sprinkle with pepper. Heat some
+vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
+2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
+the beaten eggs and mix with the cabbage. Serve cold.
+
+
+10.--Russian Stewed Duck.
+
+Clean and cut the duck into pieces and season with salt and pepper;
+then cut 1/2 pound of bacon into dice pieces and put in a large
+saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few
+cloves and a few peppercorns; add the duck. Let all cook slowly with 1
+cup of stock until tender; then add 1 cup of red wine. Thicken the
+sauce with flour, boil and serve hot.
+
+
+11.--Russian Chicken Patties.
+
+Chop the white meat of cooked chicken and turkey very fine and mix
+with 3 chopped truffles and some chopped parsley. Season with the
+grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,
+and moisten with cream. Make a puff-paste and roll out very thin. Cut
+into squares and fill with a tablespoonful of the mixture. Press the
+ends together and fry in deep hot lard until a light brown. Drain and
+serve very hot with tomato-sauce.
+
+
+12.--Japanese Salad.
+
+Cut some celery, apples and truffles into fine shreds and mix with
+chrysanthemum flowers; season with salt and pepper. Put in a salad
+bowl and cover with a mayonnaise dressing. Garnish with chopped
+hard-boiled eggs and olives.
+
+
+13.--Polish Chops.
+
+Season veal chops with salt and pepper and let fry a few minutes in
+hot dripping. Remove the chops and cover with a mixture of bacon,
+liver, onions and parsley minced fine and well seasoned. Then let bake
+in the oven with 1 cup of beef broth. Baste often and serve very hot.
+
+
+14.--Spanish Stewed Rabbit.
+
+Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
+and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
+to the sauce; mix with flour; let fry; add the sauce in which the
+rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,
+parsley and salt to taste. Cook ten minutes; then add the rabbit and
+simmer five minutes. Serve hot with boiled rice.
+
+
+15.--Scotch Baked Mutton.
+
+Season a leg of mutton well with salt and pepper. Dredge with flour
+and let bake in a hot oven until nearly done. Then add some boiled
+turnips cut in quarters; sprinkle with pepper and flour; let bake
+until browned. Serve the mutton on a platter with the turnips.
+
+
+16.--Belgian Stuffed Shad.
+
+Season and stuff the shad with chopped oysters and mushrooms well
+seasoned. Place in a well-buttered baking-dish; sprinkle with fine
+bread-crumbs, chopped onion and parsley. Put flakes of butter on top
+and pour in 1 cup of tomato-sauce. Let bake until done. Baste often
+with the sauce. Serve with celery salad with French dressing.
+
+
+17.--Italian Roast Beef.
+
+Cut several deep incisions in the upper round of beef and press into
+them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1
+dozen cloves in the meat; season with salt and pepper and dredge with
+flour. Put in the dripping-pan with some hot water and let roast until
+tender. Serve with boiled macaroni.
+
+
+18.--French Apple Soufflé.
+
+Cook apples and sweeten to taste. Mash well with 1 tablespoonful of
+butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the
+juice and rind of 1/2 lemon; add the whites beaten to a stiff froth.
+Put in a buttered pudding-dish and bake in a moderate oven until done.
+
+
+19.--German Sweet Pretzels.
+
+Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound
+of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and
+some grated lemon peel. Mix thoroughly and mold the dough into small
+wreaths; brush the top with the yolk of an egg and sprinkle with
+powdered sweet almonds. Lay in a well-buttered baking-tin and bake
+until a deep yellow.
+
+
+20.--French Waffles.
+
+Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2
+teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of
+melted butter and 2 cups of warm milk. Add the beaten whites and stir
+in the flour, making a light batter. Grease the waffle irons and fill
+with the batter. Bake until a delicate brown. Remove to a hot dish.
+Serve hot with powdered sugar on top.
+
+
+21.--Swedish Stewed Mutton.
+
+Season the breast of mutton with salt, pepper, thyme and mace; let
+stew slowly with 1 onion and 2 cloves of garlic chopped. Add some
+chopped capers and mushrooms; cook until tender. Then thicken the
+sauce with flour mixed with a glass of wine and boil up. Serve hot
+with baked turnips.
+
+
+22.--Swedish Pie.
+
+Make a rich pie-dough; line a deep pie-dish with the paste and let
+bake. Then fill with chopped boiled fish, oysters, shrimps and some
+chopped mushrooms. Sprinkle with salt and paprica and the grated peel
+of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2
+lemon and a beaten egg. Then cover with the dough and let bake until
+done. Serve hot.
+
+
+23.--Greek Stuffed Egg-Plant.
+
+Parboil the egg-plant and cut in half. Scrape out some of the inside
+and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.
+Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper
+to taste. Fill the halves with the mixture; sprinkle with bread-crumbs
+and bits of butter. Put in a baking-dish with a little stock and bake.
+
+
+24.--Norwegian Fish Pudding.
+
+Remove the bones from a large cooked fish and chop to a fine mince.
+Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
+butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
+Beat well together with some bread-crumbs; fill a mold with the
+pudding and let steam one hour; then boil the sauce in which the fish
+was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
+onion. Season highly; boil and serve with the pudding.
+
+
+25.--Japanese Eggs.
+
+Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs
+and trim neatly; sprinkle with salt, black pepper, chopped parsley and
+lemon-juice. Put the eggs on the rice and pour a little hot
+tomato-sauce over the base of the platter and serve.
+
+
+26.--Jewish Stewed Brisket.
+
+Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls
+of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until
+brown. Add the water in which the meat was cooked, 1/2 cup of raisins,
+1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon
+and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add
+the brisket and simmer fifteen minutes. Serve hot or cold.
+
+
+27.--Hungarian Fruit Roll.
+
+Make a pie-dough. Roll out and spread with melted butter, raisins,
+currants, chopped apples, nuts and shredded citron. Cover well with
+brown sugar and sprinkle with cinnamon and the grated peel of a lemon.
+Roll up the dough. Lay in a buttered baking-pan. Rub the top well with
+melted butter and let bake until brown. Serve with wine sauce.
+
+
+28.--Dutch Stewed Fish.
+
+Cook a large fish with 1 onion, 2 stalks of celery, parsley, a
+tablespoonful of butter, salt and pepper until done. Remove fish to a
+platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup
+of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a
+teaspoonful of prepared mustard and a tablespoonful of butter. Add to
+the sauce and boil. Lay the fish in the boiling sauce ten minutes;
+then serve.
+
+
+29.--Belgian Lamb Chops.
+
+Season lamb chops; dredge with flour and fry until brown; keep hot.
+Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of
+butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2
+cup of water; let boil well; add parsley, a few cloves and
+peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well.
+Add 1 glass of claret; then pour the sauce hot over the chops, and
+garnish with French peas.
+
+
+30.--Austrian Apple Omelet.
+
+Peel, core and slice some apples very thin. Heat 1 large tablespoonful
+of butter in a frying-pan; put in the apples and let them steam until
+tender. Make an egg omelet batter; sweeten to taste and pour over the
+apples; let cook until set. Cover thickly with sugar and sprinkle with
+cinnamon. Serve hot with wine sauce.
+
+
+31.--Fish a la Normandie.
+
+Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2
+sprigs of parsley and 1 bay-leaf, a few peppercorns and 1
+tablespoonful of butter. When done, beat the yolks of 2 eggs with a
+little cream; add salt and a pinch of cayenne. Remove the fish to a
+platter. Mix the egg sauce with the water in which the fish was
+cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.
+Garnish with parsley. Serve hot.
+
+
+
+
+_APRIL._
+
+
+1.--Italian Tongue.
+
+Boil a beef tongue until tender; skin and slice thin. Heat 2
+tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
+minced fine. Stir in 1 tablespoonful of flour until brown; add a
+little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
+lemon-juice, salt and pepper to taste. Let boil. Add the sliced
+tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with
+baked macaroni.
+
+
+2.--German Prune Pudding.
+
+Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece
+of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;
+press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves
+and allspice. Add flour sifted with a teaspoonful of baking-powder.
+Make into a large roll; place in the centre of the prunes; cover with
+brown sugar and a tablespoonful of molasses and put in the oven to
+bake until done. Serve hot or cold.
+
+
+3.--Swiss Pot Roast.
+
+Season a breast of veal with salt, pepper and ginger. Heat a cupful of
+dripping; lay the meat in the stew-pan with the dripping, 1 onion,
+some celery seed, carroway seed, a few peppercorns and parsley. Cover
+and let stew slowly until nearly done; then add 1 cup of tomato-sauce
+and cook slowly until tender. Serve with baked potatoes.
+
+
+4.--Mushrooms a la Bordelaise.
+
+Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1
+tablespoonful of butter. Add the chopped mushrooms; sprinkle with
+salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten
+minutes with 1/2 glass of sherry wine. Serve hot on slices of
+French toast.
+
+
+5.--Turkish Soup.
+
+Season and fry some lamb chops; add 2 green peppers sliced thin, 1
+onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1
+quart of soup stock until tender. Pour all together and let cook until
+meat is very tender. Serve hot.
+
+
+6.--Scotch Omelet.
+
+Boil young tender leeks in salted water; let drain. Chop to a fine
+mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with
+salt and pepper and fold into an omelet and serve on a hot dish.
+
+
+7.--Jewish Egg Bread.
+
+Soak some matzoths in milk for a few minutes; then dip them into
+seasoned beaten eggs. Add a pinch of sugar and let them fry in hot
+rendered butter until a golden brown. Sprinkle with pulverized sugar
+and cinnamon and serve hot with coffee.
+
+
+8.--Bombay Broiled Kidney.
+
+Clean sheep's kidneys and cut into thin slices. Sprinkle with salt,
+cayenne pepper and grated lemon peel. Then dip in beaten egg and fine
+bread-crumbs and broil on a hot greased gridiron. Serve on buttered
+toast, spread with curry paste.
+
+
+9.--German Prune Kuchen.
+
+Boil some prunes until tender. Remove the kernels and mash the prunes
+well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich
+biscuit dough, roll out and place on a well-buttered baking-pan. Fill
+with the prunes and let bake until done. Serve cold.
+
+
+10.--French Roast with Carrots.
+
+Lard a round of beef with slices of bacon and put in a large saucepan.
+Cover and let brown a few minutes. Add sliced onion and boiling water
+to cover. Let cook slowly until tender; then scrape 6 carrots and cut
+thin; add 2 sliced onions, 2 cloves of garlic and let cook until
+tender. Thicken with butter and flour. Season highly with salt, pepper
+and parsley; add to the meat, and let all cook together a half hour
+and serve hot.
+
+
+11.--Spanish Fried Chicken.
+
+Cut a fat hen into pieces at the joints and boil until tender; season
+and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of
+tomato-sauce, salt and pepper to taste. Serve the chicken on a platter
+with boiled rice.
+
+
+12.--Hungarian Bread Pudding.
+
+Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been
+soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar,
+1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg
+and grated lemon peel; then mix with the yolks of 4 eggs and the
+whites beaten stiff. Put in a well-buttered pudding-dish, and let bake
+until done. Serve hot with wine sauce.
+
+
+13.--Swedish Baked Turnips.
+
+Peel small tender turnips; heat 1 tablespoonful of butter in a
+saucepan. Place the turnips in whole, sprinkle with salt and pepper;
+add a tablespoonful of sugar. Pour over a cup of water; cover and let
+cook for one hour until tender but not broken. Thicken the sauce with
+flour and milk. Add a little water and set in the oven a half hour,
+covered with paper; then serve.
+
+
+14.--Belgian Baked Bananas.
+
+Skin fine bananas and lay them whole in a baking-dish. Sprinkle with
+sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and
+1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in
+a glass dish and pour over the sauce. Let get cold and serve.
+
+
+15.--Japanese Rice.
+
+Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and
+salt to taste. Place on a platter, cover with chopped hard-boiled
+eggs, sprinkle with salt, paprica and chopped parsley. Garnish with
+some thin slices of smoked salmon.
+
+
+16.--Scotch Loaf Cake.
+
+Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped
+nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted
+flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch
+thick and bake in a moderate oven until done.
+
+
+17.--English Meat Loaf.
+
+Chop cooked veal and boiled ham; place in a well-greased mold
+alternate layers of veal, ham and hard-boiled eggs. Sprinkle with
+pepper, mace and chopped parsley. Moisten with beef-stock and let bake
+in the oven. Serve cold, sliced very thin, garnished with watercress.
+
+
+18.--Jewish Purim Cakes.
+
+Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten
+eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2
+lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to
+make a soft biscuit dough. Put on a well-floured baking-board. Roll
+out a half inch thick. Cut into triangles and drop in a kettle of hot
+rendered butter; fry until a golden brown. Then mix some powdered
+sugar with a little milk and flavor with vanilla. Spread on the top.
+
+
+19.--Swiss Pie.
+
+Make a rich pie-dough. Line a buttered pie-dish with the dough; then
+slice three onions very thin and let cook in hot butter until tender;
+add a pinch of salt. Fill the pie with the onions, cover the top with
+cream and let bake in a moderate oven until done. Serve hot or cold.
+
+
+20.--French Apple Fritters.
+
+Peel and slice large apples; sprinkle with sugar and lemon-juice and
+make a rich egg batter. Sweeten to taste and flavor with 2
+tablespoonfuls of orange-flower water. Lay the sliced apples in the
+batter and fry in deep hot lard to a golden brown. Serve with
+wine sauce.
+
+
+21.--Jewish Purim Torte.
+
+Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup
+of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar,
+some chopped raisins and nuts and the juice of 1/2 lemon. Add the
+whites beaten stiff; then fill with the mixture and let bake
+until done.
+
+
+22.--English Boiled Pudding.
+
+Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream.
+Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some
+chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of
+sifted flour and 1/2 teaspoonful of baking-powder. Add the whites,
+beaten to a stiff froth; put in a buttered pudding-mold, and let boil
+until done. Serve with brandy sauce.
+
+
+23.--German Stewed Brains.
+
+Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the
+brains, 1 sliced onion, some parsley, salt and pepper. Let stew
+fifteen minutes. Thicken the sauce with butter and flour; let boil up.
+Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.
+
+
+24.--Scotch Cream Muffins.
+
+Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three
+yolks of eggs with a pinch of salt; add 1 pint of cream and 1
+tablespoonful of melted butter. Stir in the flour; add the whites
+beaten to a stiff froth. Beat all well together. Fill the muffin-rings
+1/2 full and bake in a quick oven for twenty minutes.
+
+
+25.--French Tart.
+
+Make a rich pie-dough. Line a large pie-dish with the paste and bake.
+Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of
+pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful
+of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful
+of rum. Add the beaten whites; fill the pie and bake in a moderate
+oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1
+tablespoonful of cold water and let come to a boil. Put on the pie
+when cool and serve.
+
+
+26.--Polish Stewed Beans.
+
+Break string-beans into pieces and let boil in salted water until
+tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful
+of flour until brown. Add the water in which the beans were cooked,
+1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and
+cloves to taste. Let sauce boil. Add the beans and simmer ten minutes.
+Serve hot with a beef pot roast.
+
+
+27.--Vienna Milk Rolls.
+
+Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a
+large tablespoonful of butter; then stir in 1/2 cup of milk with a
+piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat
+all up well with 1 pint of milk; let raise over night. Roll out an
+inch thick; cut with a biscuit-cutter; rub with melted butter; lay in
+a buttered baking-pan; let raise one hour; then bake in a hot oven
+twenty minutes.
+
+
+28.--Scotch Potato Stew.
+
+Cut the potatoes into small dice pieces and fry in hot lard. Then fry
+1 onion cut fine in hot butter, but do not brown; stir in some flour;
+then add milk, salt, pepper and parsley. Let boil up once and add the
+potatoes to the sauce. Let all get very hot and serve.
+
+
+29.--Jewish Dumplings.
+
+Soak 6 crackers in water; then press dry. Fry 1 chopped onion in
+butter and pour over the crackers. Add 3 eggs and chopped parsley;
+sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal
+until you can form into balls and boil in salted water until done.
+Serve hot with melted butter poured over them, and garnish
+with parsley.
+
+
+30.--Italian Soup.
+
+Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2
+cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion.
+Let fry a few minutes; then add 2 quarts of soup-stock seasoned with
+salt, white pepper and a little saffron to taste. Add 1/2 cup of
+grated Parmesan cheese; let all cook until done. Serve with
+toasted croutons.
+
+
+
+
+_MAY._
+
+
+1.--Turkish Purée.
+
+Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of
+salt and pepper to taste; add some mace and cook until tender. Then
+fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils
+and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well
+together and let get very hot. Put on a platter and pour over a highly
+seasoned tomato-sauce and serve. Garnish with fried parsley.
+
+
+2.--Jewish Kugel.
+
+Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of
+butter and mix with the bread; add 2 chopped apples, 1/2 cup of
+raisins, 1/2 cup of pounded almonds and the grated peel of a lemon.
+Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix
+well together. Put in a buttered pudding-dish and pour over 1/2 cup of
+melted butter; let bake in a moderate oven until brown. Serve hot.
+
+
+3.--English Muffins.
+
+Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and
+flour enough to make a stiff batter; let stand to raise until light.
+Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in
+a little water; add enough flour to make a very stiff batter and let
+raise half an hour. Then fill well-greased muffin-rings half full with
+the batter and bake in a quick oven until done. Serve with butter.
+
+
+4.--Spanish Roast Veal.
+
+Season a 6-pound veal-roast with salt and pepper and rub well with
+butter; put in the dripping-pan with one large sliced onion, 1
+bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2
+teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot
+water and the juice of a lemon and dredge with flour; add a
+tablespoonful of butter. Let bake until brown and tender. Baste often
+with the sauce and serve.
+
+
+5.--Madras Stewed Chicken.
+
+Cut a spring chicken into pieces at the joints; season with salt and
+pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced
+onion in hot butter with 2 ounces of rice, 1 teaspoonful of
+curry-powder and 1 chopped apple; add to the chicken. Moisten with 1
+quart of chicken broth, season to taste and let simmer until the
+chicken and mutton are very tender; then add 1 pint of hot oysters and
+the juice of 1/2 lemon. Let all get very hot and serve on a platter
+with fried egg-plant.
+
+
+6.--Irish Beef Rolls.
+
+Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with
+salt, pepper, nutmeg and a little mace to taste and the grated rind of
+1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well
+together and shape into rolls. Then heat some dripping in a saucepan;
+lay in the rolls; cover and let simmer until brown. Serve hot with
+the sauce.
+
+
+7.--Norwegian Fruit Pudding.
+
+Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of
+water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded
+almonds and 1 tablespoonful of chopped citron. Let cook and mash until
+smooth; then thicken with a little cornstarch. Remove from the fire
+and pour into a mold. When cold, serve with whipped cream.
+
+
+8.--Spanish Puffs.
+
+Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4
+teaspoonful of salt, 1 tablespoonful of pulverized sugar. While
+boiling, stir in sifted flour until stiff and smooth. Remove from the
+stove and stir in the yolks of 4 eggs, one at a time, and the beaten
+whites; then fry by the teaspoonful in boiling lard until browned.
+Serve with a caramel sauce.
+
+
+9.--Belgian Veal Scallop.
+
+Chop cooked veal to a fine mince; butter a baking-dish and put
+alternate layers of veal, rice and tomato-sauce until dish is full.
+Cover over with fine bread-crumbs; pour over some melted butter and
+let bake in the oven until brown. Serve with French peas.
+
+
+10.--Parisian Chicken.
+
+Clean and season 2 spring chickens. Put them in a saucepan with 3
+tablespoonfuls of butter; cover and let simmer until brown. Add 1/2
+can of mushrooms, chopped parsley, and 1 glass of wine; let all cook
+until done. Put on a platter and pour over 1 cup of hot cream. Serve,
+garnished with croutons.
+
+
+11.--German Boiled Noodles.
+
+Make a stiff noodle-dough; roll out very thin and cut into ribbons
+half an inch wide. Let them dry and boil in salted water; drain in a
+colander. Fry some sliced onions in butter until soft; add the
+noodles. Stir and serve hot with stewed chicken.
+
+
+12.--Dutch Baked Fish.
+
+Clean and split a fish open down the back; remove the backbone;
+sprinkle with salt and pepper; put in a baking-dish, flesh side up.
+Put flakes of butter on top; sprinkle with a little flour; moisten
+with cream. Bake in a hot oven until brown. Pour over a Hollandaise
+sauce and serve hot.
+
+
+13.--Vienna Cheese Torte.
+
+Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1
+tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of
+sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all
+together with the whites beaten stiff; then line muffin-rings with a
+rich pastry-dough; fill with the cheese and bake in a moderate oven
+until brown.
+
+
+14.--Hungarian Fried Noodles.
+
+Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and
+enough flour to make a stiff dough work well. Then roll out as thin as
+paper; fold the dough and cut into round pieces; fry in deep hot lard
+to a golden brown. Serve hot with stewed chicken.
+
+
+15.--Belgian Roast Lamb.
+
+Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the
+dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of
+parsley and thyme; then pour over 1/2 cup of butter and dredge with
+flour. Add a cup of hot water and the juice of a lemon. Let bake in a
+hot oven until done. Serve with French peas.
+
+
+16.--Russian Salad.
+
+Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
+sour pickles, 2 sour apples, 1 large onion, some beans and capers and
+3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
+pour over a mayonnaise dressing. Garnish with sliced beets and olives;
+serve cold.
+
+
+17.--French Rolls.
+
+Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4
+pound of sugar. Add 4 beaten eggs; form into rolls; put in a
+well-buttered baking-pan; let them raise half an hour. Brush the tops
+with beaten egg and let bake until done.
+
+
+18.--German Herring Salad.
+
+Soak herrings over night in cold water; remove the milch; cut off the
+head and skin and cut the herring into small pieces; add 2 apples, 2
+pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
+into bowl; mash the milch with a little mustard, 1 teaspoonful of
+sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
+together. Garnish with sliced lemon, and serve with boiled potatoes.
+
+
+19.--Belgian Fried Calf's Feet.
+
+Clean and boil the calf's feet until tender; season with salt and
+pepper. Remove the large bones from the feet; beat 2 eggs with salt
+and pepper; dip the feet in the beaten eggs; then roll in fine
+bread-crumbs and fry in deep hot lard until brown. Serve hot with
+tomato-sauce.
+
+
+20.--Italian Ice Cream.
+
+Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the
+freezer until half frozen; then add the juice and grated peel of 2
+lemons, 2 tablespoonfuls of fine brandy, and a little pistache
+coloring. Let freeze until hard and serve with cake.
+
+
+21.--French Chocolate Biscuits.
+
+Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce
+of powdered French chocolate. Mix well with 4 ounces of flour and the
+whites beaten stiff with a pinch of salt; add 1 tablespoonful of
+vanilla extract. Bake on wafer sheets in small cakes to a light brown.
+
+
+22.--India Canapes.
+
+Cut slices of bread into delicate circles and toast in butter; then
+take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread
+the toast with ham and the chutney and sprinkle with grated cheese.
+Set in the oven a few minutes and serve hot, garnished with
+fried parsley.
+
+
+23.--Chicken a la Tartare.
+
+Season and stew 2 spring chickens with 1 onion, some capers, parsley,
+1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the
+chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made
+mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.
+Let boil up and pour over the chickens. Serve with boiled rice.
+
+
+24.--Jewish Pudding.
+
+Soak 6 matzoth crackers in water; press dry and mix with 1
+tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small
+cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated
+lemon peel. Add the beaten whites and bake until brown. Serve with
+wine sauce.
+
+
+25.--German Potato Pancakes.
+
+Peel 3 large potatoes and lay in salted water half an hour; then grate
+the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour.
+Beat well together and fry in hot lard by the tablespoonful until
+light brown. Serve hot with a pot roast.
+
+
+26.--English Roast Veal.
+
+Season a veal loin roast with salt and pepper and rub with butter. Put
+in the dripping-pan with sliced onions, tomatoes and parsley and 2
+tablespoonfuls of dripping. Let roast; baste often until tender. Serve
+hot or cold, cut into thin slices.
+
+
+27.--Russian Rice Pudding.
+
+Mix cold boiled rice with the juice and rind of a lemon, 1 cup of
+sugar and 1/2 glass of fine rum; then press into a mold. Let get very
+cold and serve with cold cooked fruit.
+
+
+28.--Scotch Pudding.
+
+Take 2 quart of black cherries; remove the stones and mix with 1/2
+pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4
+eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a
+well-buttered pudding-dish and serve cold.
+
+
+29.--Italian Potato Balls.
+
+Peel and boil potatoes in salted water until soft; drain, and mash
+smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls
+of melted butter and 1 egg; add a little flour, and form into balls.
+Put them into a well-buttered baking-pan; sprinkle with grated
+Parmesan cheese and bake in a quick oven to a golden brown. Serve with
+stewed chicken.
+
+
+30.--Belgian Veal Cutlets.
+
+Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
+Fry in deep hot lard; keep hot. Chop a few onions with a clove of
+garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful
+of flour until brown; add a little water and the juice of a lemon,
+salt, pepper and nutmeg to taste. Let boil well; then remove from the
+fire; stir in the yolks of 2 eggs, and let get very hot; pour over the
+chops. Serve with French peas.
+
+
+31.--French Lemon Cookies.
+
+Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar
+beaten. Add the whites beaten stiff and a teaspoonful of lemon
+extract. Add enough flour with a teaspoonful of baking-powder to make
+a stiff dough. Roll out thin; cut into small cookies and bake in a
+quick oven to a light brown.
+
+
+
+
+_JUNE._
+
+
+1.--Italian Stuffed Tomatoes.
+
+Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion
+in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of
+chopped parsley, salt and pepper. Remove from the fire; add a beaten
+egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the
+tomatoes, sprinkle with buttered bread-crumbs and bake until done.
+Serve on a platter with poached eggs. Garnish with croutons.
+
+
+2.--English Salad.
+
+Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
+with some watercress, shredded celery and a few leaves of mint. Put in
+a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
+pour over a salad-dressing. Garnish with slices of hard-boiled eggs
+and pickled beet-root.
+
+
+3.--Scotch Stuffed Eggs.
+
+Boil eggs until hard; remove the shells. Cut out the centres
+lengthwise; then chop cooked chicken to a fine mince; add the yolk of
+a raw egg and mix with cream. Season to taste with salt and pepper.
+Fill the eggs and dip them in beaten eggs and fine bread-crumbs and
+fry a light brown. Serve hot with cream sauce. Garnish with parsley.
+
+
+4.--Oriental Vegetable Curry.
+
+Peel and fry some small onions. Add 2 stalks of celery, cut into inch
+pieces; sprinkle with salt, pepper and curry-powder; add a few
+truffles and pour over all 1 cup of stock. Let stew until tender. Then
+boil some potatoes; mash smooth with butter and season with curry
+sauce. Place a border of mashed potatoes on a platter and put the stew
+in the centre; serve hot. Garnish with fried parsley.
+
+
+5.--Chinese Noodle Soup.
+
+Boil a large hen in 3 quarts of water. Add a few slices of ham, 1
+onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2
+tomatoes and Chinese chopped herbs. Let cook three hours and strain;
+then boil up; add fine noodles and let cook ten minutes. Add chopped
+parsley and serve at once.
+
+
+6.--Hindu Eggs.
+
+Slice some hard-boiled eggs and place in a well-buttered baking-dish.
+Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne
+and curry-powder, a few bits of butter rolled in bread-crumbs and some
+grated cheese. Let bake in a moderate oven until done.
+
+
+7.--Portugal Veal Stew.
+
+Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions,
+a clove of garlic and a few capers. Let fry a few minutes. Stir in 1
+tablespoonful of flour until brown; add 1/2 cup of stock; season with
+salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of
+white wine; let boil; then add cooked veal sliced thin. Let cook ten
+minutes in the sauce and serve very hot.
+
+
+8.--Italian Coffee Cream.
+
+Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double
+boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch
+of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar
+until it thickens. Remove from the fire; add the whites beaten to a
+froth and a teaspoonful of vanilla. Pack in a mold and freeze until
+hard and serve with whipped cream.
+
+
+9.--Scotch Rarebit.
+
+Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh
+butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of
+prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix
+well together to a smooth paste. Have ready some buttered toast; place
+on a dish, spread with the mixture and set in the oven until melted.
+Serve at once.
+
+
+10.--Irish Ham Omelet.
+
+Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff
+and mix with a tablespoonful of cream. Beat 2 ounces of butter in an
+omelet pan; add the beaten eggs and shake the pan to spread evenly.
+Have ready some finely minced ham. Spread on half of the omelet, fold
+and serve at once on a hot dish.
+
+
+11.--Jewish Stewed Tongue.
+
+Boil a calf's tongue in salted water until tender; skin and slice
+thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir
+in 1 tablespoonful of flour until brown; add 2 cups of the water in
+which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves,
+1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let
+all boil well; then add the sliced tongue. Let simmer ten minutes.
+Serve hot or cold.
+
+
+12.--French Prune Soufflé.
+
+Cook 1/2 pound of prunes until soft; remove the stones and cut the
+prunes into small pieces. Mix with some chopped nuts and the yolks of
+3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
+teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in
+a pudding-dish and bake in a moderate oven for ten minutes and serve.
+
+
+13.--Italian Cooked Eggs.
+
+Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12
+anchovies, some onion juice and 1 tablespoonful of finely chopped
+parsley. Season with salt, white pepper and a little nutmeg, grated.
+Then pour over all 1/2 pint of sour cream. Let boil up once and serve
+hot with croutons.
+
+
+14.--Spanish Broiled Steak.
+
+Season a porter-house steak with salt and pepper and rub with butter.
+Place on a hot gridiron and let broil on a quick fire on both sides.
+Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;
+add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and
+thicken the sauce with a little flour and some chopped parsley. Let
+boil up and serve at once with the steak.
+
+
+15.--Liver a la Bourgogne.
+
+Season a calf's liver with salt and pepper; put a few slices of bacon
+in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2
+bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a
+few minutes. Then add 1 glass of sherry wine, salt and pepper and
+sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.
+
+
+16.--Messina Macaroni.
+
+Boil some macaroni in salted water until tender. Then fry 1 onion and
+2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce,
+salt and pepper to taste. Then add the macaroni, and let fry
+altogether. Serve hot with baked chicken.
+
+
+17.--Dutch Prune Pudding.
+
+Boil prunes until very soft; remove the stones. Mash well; add the
+yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of
+bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and
+the whites of the eggs beaten stiff. Put in a well-buttered
+pudding-dish and bake in a moderate oven until done. Serve cold.
+
+
+18.--Irish Beef Stew.
+
+Season a piece of fat beef; put in a stew-pan with some hot water. Let
+cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and
+1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and
+1 cup of tomatoes; season with salt and pepper. Let all cook until
+done. Serve hot.
+
+
+19.--English Creamed Asparagus.
+
+Cut tough ends from the asparagus; scrape and boil in salted water
+until tender. Make a cream sauce. When done, stir in the yolk of an
+egg; season with a little white pepper. The sauce must be rather thick
+and poured hot over the asparagus. Serve with veal chops.
+
+
+20.--French Float.
+
+Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a
+boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat
+the whites with pulverized sugar and flavor to taste. Pour the custard
+over the cake and place the stiffly beaten whites on top. Put on the
+ice and serve very cold.
+
+
+21.--Russian Pot Roast.
+
+Season a round of beef with salt, pepper, cloves and nutmeg. Put in a
+saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and
+2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1
+cup of hot water and let cook slowly until tender; then add 1/2 can of
+chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve
+hot on a border of mashed potatoes.
+
+
+22.--Spanish Salad.
+
+Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper,
+1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
+bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
+tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
+Garnish with sliced beets and bananas.
+
+
+23.--Scotch Baked Potatoes.
+
+Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1
+tablespoonful of butter. Put the potatoes into a shallow baking-dish,
+sprinkle well with salt and pepper. Add enough milk to cover the
+potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over
+all and let bake until done.
+
+
+24.--German Apple Cake.
+
+Make a biscuit dough; roll out very thin and put on a well-buttered
+cake-pan. Have ready some apples. Cut in quarters; lay closely on the
+cake; sprinkle thick with brown sugar; add some cinnamon and a handful
+of currants. Pour some fresh melted butter over the cake; set in the
+oven to bake until done. Serve with coffee.
+
+
+25.--English Ham Sandwiches.
+
+Cut thin slices of fresh bread. Chop ham with the yolks of 2
+hard-boiled eggs; add some made mustard and fresh butter and a dash of
+pepper. Mix all well and spread between the slices of bread. Serve on
+a folded napkin and garnish with sprigs of parsley.
+
+
+26.--Swiss Peach Custard.
+
+Line a well-buttered pudding-dish with slices of sponge-cake and cover
+with peach compote. Make an egg custard and cover with the custard;
+set in the oven to bake. Beat the whites of 2 eggs with a little
+lemon-juice and pulverized sugar spread on the top and let brown.
+Serve cold.
+
+
+27.--French Veal Hash.
+
+Cut veal round-steak into small pieces. Then fry some chopped bacon, 1
+onion and 2 cloves of garlic chopped; add the meat; stir well and let
+all fry a few minutes. Add 1 cup of boiling water and let cook slowly
+with some parsley and thyme, salt, pepper, until tender. Add a
+tablespoonful of vinegar. Let boil up; remove from the fire and stir
+in the yolks of 2 eggs well beaten. Serve hot with toast.
+
+
+28.--Vienna Potato Salad.
+
+Slice boiled potatoes thin; chop some onion very fine; slice 2
+hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat
+some vinegar. Add a teaspoonful of made mustard and stir with the
+beaten yolk of an egg. Mix all together with 1 tablespoonful of hot
+butter and chopped parsley. Serve with cold meats.
+
+
+29.--French Baked Omelet.
+
+Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper,
+1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of
+milk. Beat up well; add the whites beaten stiff; put into a
+well-buttered baking-dish and let bake in a hot oven. Serve at once.
+
+
+30.--Italian Batter Cakes.
+
+Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1
+tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2
+cup of flour and the beaten whites of the eggs. Fry until light brown.
+Serve with cooked fruit.
+
+
+
+
+_JULY._
+
+
+1.--Portugal Iced Pudding.
+
+Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of
+Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1
+pint of whipped cream. Then place in the freezer to harden and serve.
+
+
+2.--English Chicken Salad.
+
+Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup
+of cooked chestnuts chopped and 2 green peppers cut fine. Season with
+salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover
+with a mayonnaise dressing. Serve cold.
+
+
+3.--Turkish Stewed Lamb.
+
+Season a quarter of a young lamb and cut into pieces. Lay in a large
+stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green
+peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew
+slowly until tender. Then fry thin slices of egg-plant and add to the
+stew. Serve hot.
+
+
+4.--Irish Apple Pudding.
+
+Pare and slice apples and lay them in a buttered pie-dish. Sprinkle
+with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of
+cinnamon and cloves. Then cover with a rich pie-paste and let bake
+until done.
+
+
+5.--Indian Rice.
+
+Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and
+season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron
+in 1 cup of the stock; then let all cook slowly until the broth is
+entirely absorbed by the rice. Serve very hot.
+
+
+6.--Hungarian Chicken Soup.
+
+Boil a large chicken in 3 quarts of water; season with salt, sage and
+pepper; add 1 onion chopped and cook until tender. Remove the chicken
+and chop it fine; then add to the soup with the yolks of 3 well-beaten
+eggs; let all get very hot. Sprinkle with chopped parsley and serve
+at once.
+
+
+7.--Yorkshire Pudding.
+
+Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup
+of flour. Stir until smooth. Then pour into a well-greased pan and
+bake until done. Serve with English roast-beef, and pour over
+the gravy.
+
+
+8.--Portugal Salad.
+
+Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
+sprinkle with 1 chopped clove of garlic, salt and pepper and cover
+with some thin slices of bread. Pour over all a cup of vinegar and 1/4
+cup of olive-oil and serve.
+
+
+9.--English Chocolate Pudding.
+
+Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
+butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
+yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
+add the whites beaten to a stiff froth. Bake in a quick oven and
+serve at once.
+
+
+10.--Spanish Canapes.
+
+Prepare circular pieces of buttered toast. Then mix 1 cup of chopped
+fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras
+chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread
+this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of
+grated Parmesan cheese. Let bake for five minutes and serve.
+
+
+11.--French Strawberry Pudding.
+
+Dip enough macaroons in wine to line the pudding-dish; cover with
+sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor
+with vanilla; pour over the strawberries; put in the oven to bake.
+Beat the whites to a stiff froth with some pulverized sugar; put on
+top of the pudding and let brown. Serve cold.
+
+
+12.--Veal Croquettes a la Reine.
+
+Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season
+with salt, pepper and lemon-juice. Add a sprig of parsley and a little
+onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle
+with nutmeg. Form into croquettes. Dip in beaten egg and fine
+bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.
+
+
+13.--German Cheese Pie.
+
+Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese
+with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of
+salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar
+and cinnamon and bake until light brown. Serve hot or cold.
+
+
+14.--Italian Veal Patés.
+
+Chop cooked veal with some onion, parsley, thyme and 1 clove of
+garlic; season with salt, pepper and nutmeg. Add some chopped ham,
+lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill
+into small pate shells; rub with butter and beaten egg. Place a paper
+over the top and let bake in a moderate oven. Serve with tomato-sauce.
+
+
+15.--Hungarian Noodle Pudding.
+
+Boil finely cut noodles in salted water drain and mix with the yolks
+of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel
+to taste. Add the beaten whites. Line the pudding-dish with a rich
+pie-paste. Fill with the noodles and pour over some melted butter.
+Bake until brown. Serve hot with lemon sauce.
+
+
+16.--Polish Stewed Chicken.
+
+Clean a fat hen and cut into pieces at the joints; season and let stew
+with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces.
+When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel
+and 1/2 cup of wine. Let cook until tender and serve on a platter with
+cooked rice.
+
+
+17.--Madras Curried Apples.
+
+Peel and core 4 sour apples and cut into rings; then sprinkle with
+curry-powder and let fry until tender. Add a few thinly cut shallots.
+Cover and let simmer until done. Serve on a platter with boiled rice
+and pour over a curry sauce.
+
+
+18.--Irish Batter Cakes.
+
+Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of
+melted butter, 1 small cup of milk and sifted flour enough to make a
+smooth batter. Beat well. Add the whites of eggs, beaten stiff and let
+fry a golden color; then spread with jam and serve hot.
+
+
+19.--Spanish Baked Eggs.
+
+Poach eggs as soft as possible. Butter a baking-dish; add a layer of
+bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle
+with salt, pepper, grated cheese and chopped parsley. Cover with
+bread-crumbs and pour over some cream sauce. Let bake in a hot oven
+until brown on top. Serve with toast.
+
+
+20.--Scotch Stewed Onions.
+
+Boil 1 dozen small onions and 4 leeks in salted water until tender;
+drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of
+flour until smooth but not brown; then add 1/2 pint of rich milk;
+season highly with pepper, and salt to taste. Add the onions; let boil
+up and serve.
+
+
+21.--German Baked Cabbage.
+
+Take a large cabbage; remove the outer leaves and the inside, leaving
+a frame. Chop all the cabbage from the inside and fry in hot grease
+with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs
+and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne.
+Refill the cabbage; put on the outside leaves; cover the top with
+leaves. Put in a baking-pan; sprinkle with bits of butter and pour in
+1/2 cup of water. Let bake until brown. Serve hot.
+
+
+22.--Dutch Veal Stew.
+
+Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few
+slices of bacon in a stew-pan; when hot, add the veal. Cover and let
+brown a few minutes; then add 2 carrots and 1 onion sliced thin, some
+thyme and mace; pour over 1 cup of hot water. Cover and let cook
+slowly until tender. Thicken with flour mixed with 1/2 cup of milk.
+Add chopped parsley; season to taste and serve with baked potatoes.
+
+
+23.--French Baked Apple Dumplings.
+
+Peel and core apples; sprinkle well with sugar. Then mix some cold
+boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour
+enough to make a dough. Cover the apples with the dough; put in a
+well-buttered baking-dish with 2 tablespoonfuls of butter and bake to
+a delicate brown. Serve with whipped cream.
+
+
+24.--Bavarian Fried Brains.
+
+Clean and boil the brains in salted water; add 1 onion sliced; let
+cook ten minutes. Remove the brains and mash up well with 1
+tablespoonful of butter, some bread-crumbs and parsley chopped, salt
+and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard
+by the tablespoonful until brown. Serve with tomato-sauce.
+
+
+25.--Polish Bread Pudding.
+
+Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1
+cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins,
+1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until
+brown; then beat the whites to a stiff froth with 3 tablespoonfuls of
+pulverized sugar. Spread the pudding with jelly and cover with the
+beaten whites; set in the oven to brown.
+
+
+26.--Vienna Cherry Cake.
+
+Make a rich biscuit dough; roll out; then put on a well-buttered
+baking-tin. Stone black cherries. Sprinkle the dough with flour and
+cover with the cherries. Sprinkle with sugar and let bake until done.
+Then cover with a sweetened egg custard and bake until brown.
+Serve cold.
+
+
+27.--Belgian Poached Eggs.
+
+Cut thin round slices of bread and toast them. Spread with chopped
+anchovies and chopped ham. Cover the top with whipped whites of eggs
+and place a raw yoke on each slice of bread. Set in the oven to bake
+long enough to heat the egg, and serve at once.
+
+
+28.--Bavarian Apple Pie.
+
+Line a deep pie-dish with rich pie-paste. Let bake and fill with
+chopped apples, raisins and chopped nuts, sugar and a pinch of
+cinnamon and nutmeg. Then cover with cake-crumbs and let bake until
+done. Beat 3 whites of eggs with pulverized sugar; flavor with lemon
+and spread over the pudding. Set in the oven a few minutes to brown
+on top.
+
+
+29.--Russian Fried Sweetbreads.
+
+Clean and season the sweetbreads with salt and pepper and sprinkle
+with lemon-juice and chopped parsley. Roll in fine bread-crumbs and
+fry in hot lard. Fry some eggs and put on a platter with the
+sweetbreads and serve with tomato-sauce.
+
+
+30.--Polish Apple Dumpling.
+
+Peel and core the apples and fill the space with currants. Sprinkle
+with sugar, cinnamon and grated lemon peel, and cover each apple with
+a rich pie-paste. Lay on a well-buttered pie-dish and let bake until
+done. Serve with wine sauce.
+
+
+31.--Swiss Potato Dumpling.
+
+Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour
+and 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough;
+roll out and then spread with fried bread-crumbs. Make into round
+dumplings and let boil twenty minutes. Serve hot with melted butter
+poured over.
+
+
+
+
+_AUGUST._
+
+
+1.--German Pot Roast.
+
+Take a 5-pound beef roast. Rub with salt and black pepper and paprica;
+pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns
+and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in
+a saucepan; lay in the meat with 2 sliced onions. Let stew slowly with
+one cup of water and 1/2 cup of the spiced vinegar until tender.
+Thicken the sauce with flour and serve hot with potato pancakes.
+
+
+2.--Scotch Soup.
+
+Cut a sheep's liver into pieces and stew with the sheep's head in 4
+quarts of water. Add sliced onions, sliced leeks, carrots, turnips,
+parsley and thyme, salt, pepper and a few cloves. Let all cook until
+tender; then strain. Let stand until cool. Skim off the fat; heat and
+mix with flour until brown; let boil. Add a glass of white wine. Cook
+all together and serve hot.
+
+
+3.--Spanish Fried Potatoes.
+
+Peel some new potatoes and cook until tender. Mix some fine
+bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2
+eggs with salt and pepper; dip each potato in beaten egg and roll in
+the bread-crumbs. Fry in deep hot lard until brown. Serve hot.
+
+
+4.--French Frozen Milk Punch.
+
+Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil.
+Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until
+half frozen; then stir in 3 cupfuls of whipped cream and freeze again.
+Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until
+hard and serve.
+
+
+5.--Bavarian Fruit Compote.
+
+Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a
+pinch of cinnamon and some strawberries, cherries and blackberries.
+Let simmer in the juice until fruit is done. Put in a glass dish and
+pour over the syrup. Serve cold.
+
+
+6.--Vienna Rice Custard.
+
+Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
+very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
+stir in the rice. Flavor with rose-water and put in a well-buttered
+pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
+spread on the custard and let bake in the oven until done. Serve cold.
+
+
+7.--French Fried Cucumbers.
+
+Peel the cucumbers and cut into inch slices. Sprinkle with salt and
+pepper and dip in beaten eggs and fine bread-crumbs. Season with salt
+and pepper and fry in hot lard until brown. Serve with tomato-sauce
+and veal chops.
+
+
+8.--German Cherry Soup.
+
+Boil 1 quart of cherries until soft; sweeten to taste. Add some grated
+lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of
+water. Serve ice-cold with macaroons.
+
+
+9.--Swiss Pancakes.
+
+Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of
+bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese,
+the yolks of three eggs and the whites beaten stiff. Season with salt
+and pepper and mix with 1 tablespoonful of flour to a smooth batter;
+then fry in hot lard until brown. Serve hot.
+
+
+10.--English Tarts.
+
+Make a rich puff paste; roll out thin and cut into squares; then fill
+with fruit jam; turn over and pinch in the edges. Drop in a kettle of
+deep hot lard and fry until a delicate brown. Sprinkle with pulverized
+sugar and serve hot.
+
+
+11.--Norwegian Rice.
+
+Cook rice until tender; then reheat in a well-seasoned chicken stock.
+Put on a platter; sprinkle with chopped chicken liver, scrambled eggs
+and grated cheese and serve at once.
+
+
+12.--Spanish Broiled Kidney.
+
+Take a fresh kidney; clean and cut into thin slices; run a skewer
+through them to hold them together. Sprinkle with salt and pepper and
+brush with butter; put on a broiler and cook for five minutes. Then
+place on a platter; pour over some lemon-juice and hot butter;
+sprinkle with parsley and serve at once.
+
+
+13.--Egyptian Stuffed Peppers.
+
+Cut off the tops and remove the seeds from large sweet peppers. Stuff
+with chopped raw beef highly seasoned, and mix with chopped onion,
+parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the
+stuffed peppers in a baking-pan with a little hot water; sprinkle with
+bits of butter and let bake three-quarters of an hour. Serve. Garnish
+with cucumber salad.
+
+
+14.--English Tea Cakes.
+
+Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg
+and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of
+sifted flour, a pinch of salt and milk enough to make a stiff dough;
+then roll out very thin. Cut into round cakes and bake in a quick oven
+until done.
+
+
+15.--Bavarian Cheese Cake.
+
+Make a rich biscuit dough; roll out and place on a well-buttered
+pie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt,
+1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks
+of eggs and 1/2 cup of currants; add the whites beaten stiff. Fill the
+pie with the cheese. Serve hot or cold with coffee.
+
+
+16.--Spanish Chicken.
+
+Cut a spring chicken into pieces at the joints; season with salt and
+pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves
+of garlic chopped and 1 cup of tomato-sauce. Cover and let simmer;
+then add the chicken with 1 glass of sherry wine. Cook ten minutes.
+Serve hot with boiled rice.
+
+
+17.--Polish Shrimp Salad.
+
+Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces.
+Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins
+chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line
+the salad bowl with the crisp lettuce leaves. Add the salad and pour
+over a mayonnaise dressing and serve.
+
+
+18.--Dutch Apple Pudding.
+
+Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and
+rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of
+4 eggs and the whites beaten to a stiff froth. Let bake in a moderate
+oven until done. Serve cold.
+
+
+19.--Bavarian Potatoes.
+
+Peel and cook some new potatoes with 1 sliced onion, salt and pepper,
+until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of
+butter; add 1/2 cup of water; let boil well with some chopped parsley,
+salt and pepper; then add the potatoes and let simmer five minutes.
+Serve hot.
+
+
+20.--Spanish Steak Roll.
+
+Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes,
+some celery, parsley and 2 hard-boiled eggs and season with salt and
+pepper. Mix with butter and fine bread-crumbs; then spread the mixture
+on the steak, and roll up. Sprinkle with flour; lay closely in a pan
+of hot dripping; cover and let simmer until tender. Serve hot,
+garnished with olives and parsley.
+
+
+21.--Oriental Cabbage.
+
+Chop a small head of cabbage, then fry 1 onion and 2 sour apples
+sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice
+of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2
+teaspoonful of curry-powder. Cover and let all simmer until tender.
+Serve very hot on a border of boiled rice.
+
+
+22.--Dutch Salad.
+
+Soak 3 Dutch herrings in milk; then cut off the heads and tails and
+cut herrings into one-half inch pieces. Add 2 apples cut fine, 2
+hard-boiled eggs sliced thin, some cooked beets cut fine, some celery
+and green onions cut into very small pieces. Season and mix together.
+Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.
+
+
+23.--Greek Cucumbers.
+
+Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle
+with salt. Then mix boiled rice with some chopped green onions and
+stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup
+of stock and the juice of a lemon; add 1 tablespoonful of butter, and
+let cook until tender. Serve hot, and pour over a well-seasoned white
+sauce. Garnish with parsley.
+
+
+24.--Russian Beef Roll.
+
+Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
+cloves of garlic and 3 sprigs of parsley chopped fine. Season with
+salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.
+Shape into a roll and lay in a baking-dish; moisten with broth and let
+bake until done. Serve on a platter with a border of mashed potatoes
+and garnish with fried parsley.
+
+
+25.--Jewish Veal Stew.
+
+Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup
+of raisins, a pinch of cloves and cinnamon and a tablespoonful of
+horseradish. Thicken the sauce with buttered bread-crumbs; season with
+salt and pepper to taste. Serve with boiled rice.
+
+
+26.--French Pop-overs.
+
+Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1
+pint of flour with 2 teaspoonfuls of baking powder; add 1/2
+teaspoonful of salt and the whites of the eggs beaten to a stiff
+froth. Flavor with rose-water. Mix well together and pour into hot
+well-buttered cake-tins. Bake in a quick oven until a light brown.
+Serve hot with French coffee.
+
+
+27.--German Egg Toast.
+
+Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
+cup of milk. Dip the slices of bread in the beaten eggs and fry until
+brown on both sides. Cover with pulverized sugar; sprinkle with
+cinnamon and some finely chopped nuts. Serve hot.
+
+
+28.--Irish Potato Puffs.
+
+Peel and boil potatoes well seasoned; then mash thoroughly with a lump
+of butter. Add some milk and 2 eggs; beat well until very light. Then
+fry in deep hot lard by the tablespoonful until a light brown. Serve
+hot with broiled steak.
+
+
+29.--Belgian Eggs.
+
+Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful
+of flour. Beat whites separate; add flour to the yolks and sugar; beat
+until stiff. Beat the whites and scald in milk; strain from the milk,
+and set aside. Take the yolk, and stir gently in the milk until thick.
+Remove from the fire. Place in a dish to cool. Flavor with vanilla and
+then put the whites on top and serve.
+
+
+30.--Irish Cucumber Salad.
+
+Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
+with salt; let stand half an hour on ice; press out all the water;
+sprinkle with white pepper and chopped parsley. Add vinegar mixed with
+sugar, to taste, and salad oil. Serve at once.
+
+
+31.--German Iced Beer Soup.
+
+Take one quart of fresh beer. Sweeten to taste and flavor with a pinch
+of cinnamon and nutmeg. Slice a lemon very thin and put in the beer.
+Let get very cold on ice and serve with sponge-cake.
+
+
+
+
+_SEPTEMBER._
+
+
+1.--Dutch Biscuits.
+
+Make a soft biscuit dough; then put on a well-floured baking-board and
+roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated
+lemon peel and pour over some melted butter. Then roll up the dough
+and cut into inch thick slices; lay in a well-buttered baking-pan and
+let bake in a hot oven until done.
+
+
+2.--Hindoo Oyster Fritters.
+
+Boil large oysters in their liquor; season with salt, pepper and
+curry-powder. Let come to a boil; then drain, and spread the oysters
+with highly seasoned minced chicken. Dip them in a seasoned egg batter
+and fry in deep hot lard to a golden brown. Serve hot, garnished with
+fried parsley and lemon slices.
+
+
+3.--Jewish Chrimsel.
+
+Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of
+raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a
+pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites
+beaten stiff and fry by the tablespoonful in hot fat until brown.
+Serve hot with wine sauce.
+
+
+4.--Spanish Relish.
+
+Stone some large olives and fill the space with anchovy paste, mixed
+with well-seasoned tomato-sauce. Then fry thin slices of bread and
+spread with some of the paste. Place a filled olive in the centre;
+sprinkle with chopped hard-boiled eggs and garnish with fillets of
+anchovies and sprigs of parsley.
+
+
+5.--French Orange Compote.
+
+Make a syrup of sugar and water; add a little lemon-juice. Peel and
+remove seeds of oranges; cut into quarters and lay them in the boiling
+syrup; let cook ten minutes. Remove the oranges to a glass dish; pour
+over the syrup and garnish with candied cherries.
+
+
+6.--Spanish Baked Chicken.
+
+Clean and season a chicken with salt and pepper and let boil until
+tender. Put the chicken in a baking-dish; pour over some tomato-sauce
+highly seasoned; sprinkle with well-buttered bread-crumbs and let bake
+until brown. Place on a large platter with a border of boiled rice and
+pour over the sauce. Serve hot.
+
+
+7.--Swiss Beet Salad.
+
+Boil red beets until tender; skin and cut into thin slices. Sprinkle
+with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
+vinegar. Let stand. Serve the next day.
+
+
+8.--Bombay Chicken Croquettes.
+
+Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2
+green peppers and 2 cloves of garlic. Remove the chicken and chop fine
+and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2
+teaspoonful of paprica and a pinch of nutmeg. Add a little chopped
+tarragon and chervil and 2 beaten eggs. Mix with the sauce and form
+into croquettes. Then dip into beaten eggs and fine bread-crumbs, and
+fry in deep hot lard a golden brown. Serve hot. Garnish with fried
+parsley and serve tomato-sauce in a separate dish, flavored with
+chopped mango chutney.
+
+
+9.--Swiss Veal Pie.
+
+Cut cooked veal into small pieces; season and moisten with a rich beef
+gravy. Pour into a deep pie-dish. Then make a cover with mashed
+potatoes moistened with cream; sprinkle with bits of butter and let
+bake until brown. Serve hot.
+
+
+10.--Spanish Rice.
+
+Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock,
+salt and pepper to taste. Cover and let simmer ten minutes; then add 2
+cups of boiled rice. Mix well together with 1 tablespoonful of butter.
+Let get very hot and serve.
+
+
+11.--Polish Chicken Soup.
+
+Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots
+and 2 stalks of celery cut into small pieces and 1 cup of pearl
+barley. Let all cook until tender. Remove the chicken; season the soup
+to taste with salt and pepper; add some chopped parsley and serve hot
+with the chicken.
+
+
+12.--Norwegian Soup.
+
+Boil a large fish in 2 quarts of water; season with salt and paprica.
+Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1
+bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of
+butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot
+cream; season to taste and serve very hot.
+
+
+13.--Greek Cakes.
+
+Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4
+well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir
+in 1/2 pound of flour and work into a smooth dough. Lay on a
+well-floured baking-board and roll out thin. Cut into fancy shapes and
+bake in a moderate oven until done. Cover with a white icing, flavored
+with vanilla.
+
+
+14.--Russian Sandwich.
+
+Spread thin slices of rye bread with butter and caviare; some slices
+of white bread with butter and thin slices of ham; some slices of
+pumpernickel bread with butter and a layer of cottage cheese; and some
+slices of brown bread with butter and cold cooked chicken sliced thin.
+Put all into a press under a heavy weight for one hour; then cut into
+perpendicular slices and serve.
+
+
+15.--Spanish Dessert.
+
+Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6
+tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all
+together with the gelatin and the whites of eggs beaten to a stiff
+froth; add 1 teaspoonful of vanilla. Pour into a mold and place on
+ice. Serve with whipped cream.
+
+
+16.--German Bread Tarte.
+
+Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4
+eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon,
+nutmeg and a piece of chocolate grated. Add 1 teaspoonful of
+lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites
+to a stiff froth; add to the mixture. Put in a well-buttered
+pudding-dish and bake until brown. Serve with wine sauce.
+
+
+17.--Russian Stewed Fish.
+
+Cut a white fish into pieces and salt well; let stand. Then cut 1
+onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of
+butter. Stir in 1 tablespoonful of flour until brown. Then fill the
+pan with water and let boil. Add 1 teaspoonful of celery seed, 1
+bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
+paprica and salt to taste. Let boil. Add the fish to the sauce;
+sprinkle with black pepper and ginger and let cook until done. Remove
+the fish to a platter. Beat the yolks of 2 eggs with a little water
+and stir in the sauce with some chopped parsley. Let get very hot and
+pour over the fish. Garnish with lemon slices and sprigs of parsley.
+
+
+18.--German Liver Dumplings.
+
+Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt,
+pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful
+of butter. Add enough bread-crumbs to form into small balls and boil
+in soup-stock and serve with the soup.
+
+
+19.--Jewish Sour Fish.
+
+Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2
+tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add
+cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done,
+remove to a platter. Add some brown sugar, lemon-juice and chopped
+parsley to the sauce; let boil and pour over the fish. Serve cold.
+Garnish with parsley.
+
+
+20.--Compote de Bannanes.
+
+Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of
+water with 1/2 pound of sugar; let boil ten minutes; then add the
+juice of a lemon; let cook. Add the sliced bananas to the hot syrup
+and stew slowly until done. Remove the bananas to a dish and pour over
+the syrup. Serve very cold for dessert.
+
+
+21.--English Peach Pie.
+
+Make a rich pie-crust and let bake until done. Peel and chop some
+peaches and mix with sugar to taste. Fill the pie with the peaches;
+let bake. Whip 1 cup of rich cream with pulverized sugar and flavor
+with vanilla. Spread the cream high over the pie; let get cold
+and serve.
+
+
+22.--Bean Polenta (ITALIAN).
+
+Cook 2 cups of white dried beans with salt and pepper until very soft;
+press through a colander. Fry 1 onion in 2 tablespoonfuls of butter
+until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1
+teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of
+molasses. Let all get very hot and serve with pork roast.
+
+
+23.--French Almond Pudding.
+
+Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of
+eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1
+tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites
+of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake
+in a slow oven until done.
+
+
+24.--Italian Cutlets.
+
+Take tender veal cutlets; season highly with pepper and salt. Dip in
+beaten egg and fine bread-crumbs and fry in boiling lard until a light
+brown. Have ready some boiled macaroni well seasoned. Put on a platter
+with the cutlets and pour over all a highly seasoned tomato-sauce.
+
+
+25.--Jewish Gefuellte Fish.
+
+Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch
+slices. Remove the skin from one side of the slices. Chop 2 onions;
+add salt, pepper and mix with fine cracker-crumbs and 1 egg to a
+paste. Lay the paste on the fish and put back the skin. Boil the fish
+with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley
+cut fine, a pinch of cloves and allspice. Let boil two hours. Add a
+tablespoonful of rich cream. Serve cold.
+
+
+26.--Swedish Stewed Veal.
+
+Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get
+hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots
+and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1
+pint of water and let simmer until tender. Add chopped mushrooms and a
+small glass of wine. Let all get hot and serve.
+
+
+27.--French Apple Pie.
+
+Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine
+and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.
+Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake
+until done. Beat the whites with pulverized sugar and spread on the
+pie. Let get light brown on top.
+
+
+28.--Vienna Filled Apples.
+
+Remove the core and scrape out the inside of the apples. Mix the
+scraped apple with chopped raisins, nuts, cinnamon, sugar and grated
+lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of wine
+with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour
+over the apples. Let cook slowly until the apples are tender. Remove
+from the fire; put on a glass dish. Pour over the sauce and
+serve cold.
+
+
+29.--Scotch Stewed Tripe.
+
+Clean and boil tripe until tender; then fry 1 chopped carrot and 1
+onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup
+of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with
+salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to
+the sauce. Let simmer one-half hour and serve.
+
+
+30.--Polish Stewed Calves' Feet.
+
+Boil the calves' feet in salted water until tender; then take out the
+bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of
+flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley
+chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then
+add the feet and let simmer ten minutes. Stir in the yolks of an egg
+and serve hot.
+
+
+
+
+_OCTOBER._
+
+
+1.--Oriental Pudding.
+
+Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let
+boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful
+of baking-powder and a pinch of salt; stir until a smooth batter. Then
+remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of
+preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix
+thoroughly. Put into a well-buttered mold and let steam two hours.
+Serve hot with wine sauce.
+
+
+2.--Swedish Batter Cakes.
+
+Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of
+soda dissolved in a little milk, the yolks of 6 eggs and the whites
+beaten to a stiff froth and enough milk to make a thin batter. Then
+bake on a hot greased griddle until done. Serve hot.
+
+
+3.--Chinese Chop Suey.
+
+Cut 2 pounds of fresh pork into thin strips and let fry ten minutes.
+Add 1 large onion sliced thin and let fry; then add 1 cup of sliced
+mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a
+pinch of pepper; moisten with 1/2 cup of hot water. Cover and let
+simmer until tender. Thicken the sauce with flour moistened with a
+little milk and let boil. Put some well-seasoned cooked rice on a
+platter, pour over the chop suey and serve very hot.
+
+
+4.--Russian National Soup.
+
+Chop and fry all kinds of vegetables until tender. Make a
+highly-seasoned beef broth; add the fried vegetables, 2 boiled beets
+chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2
+sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream
+and serve at once.
+
+
+5.--English Buns.
+
+Set a sponge over night with 1 cake of compressed yeast dissolved in a
+cup of warm water, 3 cups of milk and flour enough to make a thick
+batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a
+salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and
+flour enough to make a stiff dough. Let raise five hours; then roll
+out half an inch thick and cut into round cakes. Lay in a
+well-buttered baking-pan. Let stand half an hour; then bake until a
+light brown. Brush the top with white of egg beaten with
+pulverized sugar.
+
+
+6.--Japanese Fish.
+
+Clean and season a large white fish with salt and paprica and let boil
+with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly
+done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine,
+1 tablespoonful of soy, 1 tablespoonful each of tarragon and
+Worcestershire sauce. Let cook until done. Place on a platter. Garnish
+with fried parsley and serve with boiled rice.
+
+
+7.--Swiss Creamed Potatoes.
+
+Boil potatoes until tender and slice them thin. Heat two ounces of
+butter; add a dessert-spoonful of flour. Then stir in some rich milk
+until it thickens; add the potatoes, salt, pepper and chopped parsley.
+Let boil up; add a little hot cream and serve at once.
+
+
+8.--Belgian Chicken.
+
+Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1
+cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of
+paprica, a pinch of white pepper and salt to taste. Add the chicken
+and 1 glass of sherry wine. Let all cook ten minutes. Add 3
+tablespoonfuls of currant jelly. Serve hot with toasted croutons.
+
+
+9.--Swiss Biscuits.
+
+Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt
+and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss
+cheese. Mix well with 1/4 pound of flour or enough to make a stiff
+dough; roll out and cut into round biscuits. Bake in a moderate oven
+for twenty minutes, and serve.
+
+
+10.--French Fritters.
+
+Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of
+butter; then stir in enough sifted flour until thick and smooth. When
+cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry
+in deep hot lard to a golden brown. Serve with wine sauce.
+
+
+11.--German Waffles.
+
+Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks
+of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2
+teaspoonfuls of baking-powder, a pinch of salt and the grated peel of
+a lemon. Mix well; add the whites beaten stiff and bake in a well
+greased waffle iron. Sprinkle with pulverized sugar and serve hot.
+
+
+12.--Dutch Rice Fritters.
+
+Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2
+cup of flour with 1 teaspoonful of baking-powder and a pinch of salt.
+Add some sugar to taste. Beat to a light thick batter and fry a
+spoonful at a time in boiling lard. Sprinkle with pulverized sugar and
+serve hot with cooked fruit.
+
+
+13.--French Lettuce Salad.
+
+Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
+yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
+all together with 2 tablespoonfuls of white wine vinegar. Serve at
+once with meats.
+
+
+14.--Austrian Baked Eggs.
+
+Poach fresh eggs one at a time; then put in a well-buttered
+baking-dish; sprinkle with salt, pepper, bits of butter and grated
+cheese. Pour over the top 1/2 cup of cream sauce and cover with fine
+bread-crumbs. Set in the oven to brown and serve hot with
+tomato-sauce.
+
+
+15.--Swedish Stewed Chicken.
+
+Cut a spring chicken in pieces at the joints; season with salt and
+pepper and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup of
+boiled rice, some chopped parsley and bits of butter. Let stew slowly
+until the chicken is very tender. Serve hot.
+
+
+16.--Polish Filled Fish.
+
+Clean the fish; cut open along the backbone. Remove all the fish from
+the skin and bone from head to tail and chop fine. Fry 1 onion in
+butter; add some soaked bread. Take from the fire and mix with the
+chopped fish. Add 2 eggs and chopped parsley; season highly with salt
+and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish
+with the mixture and boil with sliced onions, a few lemon slices, some
+parsley and a tablespoonful of butter, salt and pepper, until done.
+Serve hot or cold.
+
+
+17.--Eels a la Poulette.
+
+Clean and skin the eels; let boil with salt, pepper and vinegar. Then
+cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1
+onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup
+of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil
+well; add the eels and 1 glass of wine. Boil ten minutes longer;
+thicken the sauce with the yolks of 2 eggs well beaten and seasoned
+with lemon-juice. Serve with fried croutons.
+
+
+18.--Italian Baked Fish.
+
+Clean and season a blue fish with salt, pepper and cloves. Lay the
+fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of
+chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with
+flour. Put flakes of butter over the fish and let bake until brown.
+Serve with macaroni.
+
+
+19.--Dutch Stuffed Goose.
+
+Clean and season a goose and stuff with oysters well seasoned with
+salt, pepper, parsley, thyme and bits of butter rolled in fine
+bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a
+little hot water; let bake until done. Baste as often as necessary.
+Serve with red currant jelly.
+
+
+20.--Swiss Roast Turkey.
+
+Clean and season the turkey with salt and pepper. Then fill with 2
+cups of bread-crumbs mixed with a lump of butter, some chopped onion
+and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2
+cup of nuts. Mix all well with 2 beaten eggs. Put turkey in
+dripping-pan and let bake a rich brown. Baste often with the dripping
+until tender. Serve with dressing.
+
+
+21.--French Turkey Soup.
+
+Cut off all the meat from left-over turkey bones. Put the bones in
+cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery
+and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let
+all cook well, seasoned with salt and pepper. Remove the bones; add
+boiled rice and the turkey meat cut into dice pieces. Let boil and
+serve hot with fried croutons.
+
+
+22.--Swedish Baked Fish.
+
+Clean and season a trout with salt, black pepper and cayenne. Lay in a
+baking-pan; dredge with flour; sprinkle with parsley and bits of
+butter; add a little water and vinegar. Let bake in a hot oven. Baste
+often with butter until done. Garnish with parsley and serve hot with
+cream sauce.
+
+
+23.--Jewish Stewed Sweetbreads.
+
+Clean and parboil the sweetbreads; then fry 1 small sliced onion in
+hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2
+cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf,
+a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon
+and chopped parsley. Season with salt and paprica to taste; add 1
+tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer
+until done. Serve cold.
+
+
+24.--German Stuffed Turkey.
+
+Singe and clean a fat turkey. Season well with salt and pepper. Chop
+the giblets; add some chopped veal and pork, 1 onion, 2 cloves of
+garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff
+the turkey. Put in the dripping-pan with some hot water. Dredge with
+flour; let bake until done. Baste often with the sauce. Serve the
+turkey with the dressing. Garnish with boiled beets sliced thin.
+
+
+25.--Neapolitan Salad.
+
+Cut cold chicken or turkey in small dice pieces; add some cold
+potatoes, beets and celery, cut fine; sprinkle with chopped
+hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce
+leaves; add the salad. Cover with a French mayonnaise dressing.
+Garnish with capers and beets.
+
+
+26.--Bavarian Stuffed Chicken.
+
+Clean and season a fat hen. Chop the giblets; add some truffles, a
+chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper
+and paprica to taste. Then fill the chicken; heat some dripping in a
+large saucepan; lay in the chicken, cover, and cook slowly with 1 cup
+of hot water until tender.
+
+
+27.--Hungarian Baked Herring.
+
+Bone the herring and cut into small pieces. Slice some cooked
+potatoes; then butter a baking-dish; sprinkle with flour. Put a layer
+of potatoes, some chopped onion and herring and bits of butter until
+dish is full; sprinkle with pepper. Make the top layer of potatoes and
+bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a
+moderate oven until brown. Serve hot.
+
+
+28.--French Stewed Quail.
+
+Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan;
+add some thin slices of bacon. Let get very hot. Lay in the birds;
+sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped
+fine. Cover and let brown a few minutes, then add 1 cup of hot water.
+Let stew slowly until tender. Thicken the sauce with flour mixed with
+milk; add some chopped parsley; let boil up and serve hot.
+
+
+29.--India Beef Curry.
+
+Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper
+and flour and fry until brown. Add 1 onion chopped fine and 1
+tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
+curry-powder and 1/2 cup of hot water until meat is tender. Thicken
+the sauce with flour and butter. Serve on a platter with a border of
+cooked rice sprinkled with chopped parsley and garnished with fried
+apple slices.
+
+
+30.--Bread Pudding a la Caramel.
+
+Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2
+tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in
+a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of
+brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate.
+Stir until smooth and spread hot over the pudding.
+
+
+31.--Irish Flummery.
+
+Take 1 pint of oatmeal; pour on enough cold water to cover; let stand
+over night; strain and boil with a pinch of salt until thickened. Then
+add 1 cup of cooked small fruit, a lump of butter and sugar to taste.
+Let get cold and serve with cream.
+
+
+
+
+_NOVEMBER._
+
+
+1.--Swiss Fried Sweetbreads.
+
+Blanch the sweetbreads and sprinkle with salt and pepper; then cut
+into thin slices. Dip in beaten egg and roll in grated Swiss cheese
+and fine bread-crumbs and fry in a little hot butter to a golden
+brown. Serve hot, garnished with parsley.
+
+
+2.--Japanese Chicken.
+
+Cut 2 spring chickens into pieces at the joints; season with salt,
+ginger, pepper and curry-powder and let fry in hot olive-oil until
+brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of
+Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red
+peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover
+and let cook ten minutes. Add the chicken to the sauce with 1 cup of
+cocoanut juice. Let all simmer until the chicken is tender. Serve on a
+platter with a border of cooked rice and garnish with fried parsley.
+
+
+3.--Hindu Venison.
+
+Cook some venison, well seasoned, until tender and slice thin. Peel
+and slice 2 apples and 1 Spanish onion; season and fry until a light
+brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup
+of mutton broth; cover and let cook fifteen minutes. Then mix 1/2
+ounce of butter with 1/2 tablespoonful of curry-powder and 1
+tablespoonful of lemon-juice; add to the sauce with the sliced
+venison; cover and let simmer ten minutes; then add 1 tablespoonful of
+currant jelly. Let get very hot and serve, garnished with fried
+croutons and sliced lemon.
+
+
+4.--Spanish Tongue.
+
+Boil a beef tongue until tender; take off the outer skin. Then rub
+with butter and the beaten yolk of an egg; put in a baking-dish. Add
+1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine
+and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake
+until brown. Serve garnished with the mushrooms.
+
+
+5.--English Pigeon Pie.
+
+Clean and season some young pigeons. Stuff each with chopped oysters
+and bits of butter and let stew until tender with 1 onion, 2 sprigs of
+parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste;
+let bake and fill with the stuffed pigeons. Add the sauce; cover with
+the paste and let bake until brown. Serve hot.
+
+
+6.--Hungarian Stuffed Goose Neck.
+
+Remove the skin from the neck of a fat goose and stuff with some
+soaked bread, fried with 1 small chopped onion in a tablespoonful of
+goose-dripping. Add chopped parsley, salt, paprica and ginger and mix
+with 1 egg. Lay in a baking-pan with a little hot water and bake until
+brown. Serve hot with red cabbage cooked with wine.
+
+
+7.--Swedish Cabbage.
+
+Shred a cabbage very thin; sprinkle with salt and cook in as little
+water as possible until tender. Then add some milk and let boil. Add a
+tablespoonful of butter mixed with flour, some mace and white pepper
+to taste. Let boil up and serve hot.
+
+
+8.--Spanish Fried Fish.
+
+Season and slice red fish; roll in flour and fry until brown. Then
+heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of
+tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water;
+also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all
+cook; then add the slices of fried fish. Let all get very hot and
+serve with boiled rice.
+
+
+9.--German Spiced Rabbit.
+
+Clean and cut the rabbit into pieces; sprinkle with salt, ginger,
+black pepper and paprica and pour over some vinegar. Heat 1
+tablespoonful of dripping; add the slices of rabbit and 1 sliced
+onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and
+a little mace. Cover with hot water and let stew slowly until tender.
+Thicken the sauce with butter mixed with flour. Let cook and serve hot
+with apple compote.
+
+
+10.--English Layer Cake.
+
+Bake 3 layers of sponge-cake; then mix some jelly with wine and spread
+between the layers and over the top and sides. Cover with a rich
+chocolate icing, flavored with vanilla.
+
+
+11.--Dutch Rice Pudding.
+
+Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter,
+the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg
+to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites
+of the eggs beaten to a stiff froth. Bake in a well-buttered
+pudding-dish until done. Serve cold.
+
+
+12.--Polish Poached Eggs.
+
+Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs
+one at a time and poach them. Remove to a platter; sprinkle with salt
+and pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of
+sugar to the sauce; let boil up and pour over the eggs. Serve on
+buttered toast.
+
+
+13.--Belgian Sweet Potato Purée.
+
+Boil 4 sweet potatoes until soft. Mash until smooth with 1
+tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown
+sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put
+in a buttered pudding-dish; pour over some melted butter; let bake
+until brown. Serve hot with broiled steak.
+
+
+14.--Spanish Codfish.
+
+Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter;
+add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1
+tablespoonful of flour; stir until thickened. Then add 1 cup of water,
+pepper and chopped parsley; let boil well; add the codfish. Let simmer
+one-half hour. Serve on buttered toast.
+
+
+15.--Halibut a la Toulonaise.
+
+Slice the fish; season highly with salt, pepper, cloves, lemon-juice
+and parsley. Then roll in flour and fry in hot olive-oil until brown.
+Garnish with lemon slices and parsley. Serve with a lettuce salad with
+French dressing.
+
+
+16.--Jewish Stewed Goose.
+
+Clean and cut a fat goose into pieces; season with salt, pepper and
+ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1
+bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover
+with hot water and let cook until tender. Thicken with flour and serve
+hot with apple-sauce.
+
+
+17.--Polish Rice Pudding.
+
+Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded
+raisins and 2 ounces of currants. Let cook ten minutes. Then add the
+grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs
+well beaten with 1 cup of sugar. Mix thoroughly and pour into a
+well-buttered pudding-dish; let bake until done. Then beat the whites
+to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor
+with vanilla. Spread on the pudding and let brown slightly in a hot
+oven. Serve with lemon sauce.
+
+
+18.--Vienna Dumplings.
+
+Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to
+make a stiff batter. Then drop by the tablespoonful into boiling
+salted water until they rise to the surface. Remove to a platter and
+fry some onions in hot butter. Sprinkle with salt and pepper and pour
+over the dumplings.
+
+
+19.--Bavarian Sauerkraut.
+
+Cook 2 pounds of fresh pork; season with salt and pepper; add 2
+bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut
+and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown
+sugar. Let all cook until tender. Serve with potato dumplings.
+
+
+20.--Chicken Croquettes a la Reine.
+
+Chop cold cooked chicken with some mushrooms, parsley and thyme and
+season with salt, black pepper and cayenne. Add a tablespoonful of
+butter and 2 well-beaten eggs. Then form into croquettes. Dip in
+beaten egg and fine bread-crumbs and fry in deep hot lard to a golden
+brown. Make a cream sauce and serve with the croquettes. Garnish
+with parsley.
+
+
+21.--Jewish Goose Greeben.
+
+Cut all the fat from the goose into small pieces and cook in a skillet
+with 1 cup of cold water. Let cook uncovered until the water has
+evaporated; then fry until brown. Sprinkle with salt and serve hot.
+
+
+22.--French Venison Pie.
+
+Cut venison in very small pieces and stew, highly seasoned, until
+tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill
+with the venison. Add a glass of port wine, a pinch of cloves and mace
+to the sauce and bits of butter rolled in flour. Pour the sauce over
+the venison and cover with the paste. Rub the top with a beaten egg
+and let bake until done.
+
+
+23.--Belgian Broiled Quail.
+
+Select fat quails. Rub with salt, pepper and butter and tie a very
+thin strip of bacon around the body of each quail. Place on a broiler
+over a slow fire; let broil twenty minutes until done. Remove the
+bacon. Have ready buttered toast. Place the birds on the toast, pour
+over some melted butter, chopped parsley and lemon-juice. Serve hot.
+
+
+24.--Vienna Roast Beef.
+
+Season a rib-roast of beef with salt, pepper and ginger and rub with
+vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of
+garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few
+cloves and peppercorns. Pour over 1 cup of stock and dredge with
+flour. Let bake in a quick oven; allow fifteen minutes to the pound.
+Serve with potato dumplings.
+
+
+25.--Oysters a la Toulonaise.
+
+Drain large oysters; sprinkle with salt and pepper. Try out a few
+slices of bacon in a frying-pan; remove the bacon. Roll the oysters in
+fine bread-crumbs and sauté until brown on both sides. Place on hot
+buttered toast; sprinkle with lemon-juice and garnish with olives.
+
+
+26.--Chicken a la Bechamel.
+
+Clean and season a fat hen. Put a few slices of chopped bacon in a
+saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2
+stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few
+cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1
+cup of hot water. Let all stew until tender; then add some chopped
+mushrooms and pour over all 1 cup of hot rich cream.
+
+
+27.--Milanese Vegetable Soup.
+
+Cut bacon and ham into small pieces; put in a saucepan with 1
+tablespoonful of hot butter. Add all kinds of vegetables, cut into
+very small pieces and let fry a few minutes. Then fill the pan with 1
+quart of beef stock; let all cook slowly for half an hour; add some
+boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.
+
+
+28.--Swedish Salad.
+
+Cut cold cooked fish into small pieces and mix with chopped
+hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle
+with salt and pepper. Line the salad bowl with crisp lettuce leaves;
+add the salad and cover with a mayonnaise dressing. Garnish with
+aspic, cut into dice pieces and serve cold.
+
+
+29.--Oriental Rabbit Pie.
+
+Clean and cut a rabbit into small pieces and let stew, well seasoned
+with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1
+chopped green pepper, 1 Spanish onion sliced thin and 2 sliced
+tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a
+puff paste; let bake and fill with the rabbit; add 2 chopped
+hard-boiled eggs and sprinkle with curry-powder. Cover with the paste;
+brush the top with a beaten egg and let bake until brown. Serve hot.
+
+
+30.--Spanish Baked Fish.
+
+Season a pike; put in a baking-pan. Pour over two ounces of melted
+butter and 1 pint of sour cream; then let bake in a hot oven for
+twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
+brown on top. Serve hot. Garnish with parsley.
+
+
+
+
+_DECEMBER._
+
+
+1.--English Plum Pudding.
+
+Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar,
+1 pound of seeded raisins, and 1 pound of currants all dredged with
+flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef
+suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace
+mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine
+brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff
+froth. Pour the mixture into a wet cloth dredged with flour; tie well
+and let boil five hours. Serve with wine sauce.
+
+
+2.--Swedish Rice Pudding.
+
+Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of
+salt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bits
+of butter over the top and let bake in a moderate oven until done.
+Serve cold.
+
+
+3.--Portugal Soup.
+
+Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season
+with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head
+of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of
+garlic, all cut fine, and 1 herb bouquet. Let all cook until tender;
+then add 1/2 can of peas. Remove the meat; cut into thin slices;
+season, and serve with the soup.
+
+
+4.--Chinese Salad.
+
+Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut
+into shreds; season with salt and pepper. Add all kinds of chopped
+herbs, and moisten with white wine. Line the salad bowl with crisp
+lettuce leaves; fill with the mixture; sprinkle with finely chopped
+parsley. Pour over a mayonnaise dressing and garnish with
+anchovy fillets.
+
+
+5.--Egyptian Salad.
+
+Mix highly seasoned cold cooked rice with some grated onion, chopped
+parsley and chives; add 2 dozen fine cut French sardines. Put on crisp
+lettuce leaves in a salad bowl and cover with a mayonnaise dressing
+Garnish with thin shreds of red beets, and serve.
+
+
+6.--English Dumplings.
+
+Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of
+finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and
+a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of
+baking-powder; mix well with the beaten whites of the eggs. Make into
+dumplings the size of an egg; let steam. Serve hot with lemon sauce.
+
+
+7.--Irish Pancakes.
+
+Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a
+pint of milk and 1/2 ounce of melted butter. Mix well to a smooth
+pancake batter and fry in hot lard to a delicate brown. Sprinkle with
+powdered sugar and serve hot.
+
+
+8.--English Cream Pudding.
+
+Line a well-buttered pudding-dish with a rich puff-paste and bake.
+Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the
+grated rind and juice of a lemon and beat well with the yolks of 6
+eggs; add the whites beaten to a froth. Fill the pudding-dish with the
+mixture and bake until done.
+
+
+9.--Bavarian Roast Turkey.
+
+Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and
+1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs;
+add 1 egg. Season with sage, thyme, salt and pepper; then put in a
+dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake
+in a hot oven until done.
+
+
+10.--Jewish Stewed Cabbage.
+
+Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a
+pan; add the cabbage; cover and let stew with 2 apples, and 1 onion
+chopped fine. Then brown 1 tablespoonful of flour in hot butter; add
+1/2 cup of water mixed with vinegar. Season with salt, pepper and
+sugar to taste. Pour the sauce over the cabbage; let simmer ten
+minutes. Add 1/2 cup of red wine; let boil up and serve hot.
+
+
+11.--Venison a la Francaise.
+
+Season venison steaks with salt, pepper and lemon-juice. Put in a
+saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2
+bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let
+brown; then add 1/2 can of mushrooms, some thyme chopped fine and a
+glass of claret. Cover and let simmer until tender. Serve with toasted
+croutons and currant jelly.
+
+
+12.--Italian Macaroni.
+
+
+Boil macaroni in salted water until tender. Drain. Then heat 2
+tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of
+chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated
+cheese. Cover, let get very hot. Then mix a highly seasoned
+tomato-sauce with a small glass of wine; let boil up and pour over the
+macaroni. Serve hot with roast veal.
+
+
+13.--Russian Stuffed Tongue.
+
+Take fresh beef-tongue; make an incision with a sharp knife and fill
+with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt
+and pepper. Sew up and let boil until nearly done. Remove the skin.
+Then stick cloves all over the tongue, and let cook until tender. Add
+2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve,
+garnished with sliced beets, olives and sprigs of parsley.
+
+
+14.--Hungarian Dumplings.
+
+Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough
+sifted flour to make a stiff dough. Roll out on a well-floured
+baking-board as thin as possible. Cut into three-inch squares and fill
+with the following mixture: 1 cup of cottage cheese; mix with 1
+tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
+taste. Fill the dumplings, press the edges well together. Boil some
+milk, seasoned with a pinch of salt and sugar to taste. Lay in the
+dumplings and boil until done. Serve with the sauce.
+
+
+15.--German Stewed Fish.
+
+Clean the fish. Cut into large slices; salt well and sprinkle with
+black pepper and let stew with sliced onion, some celery and parsley.
+Add a few slices of lemon; let cook fifteen minutes to the pound; then
+mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to
+the fish. Let cook five minutes more and serve hot or cold.
+
+
+16.--French Stuffed Partridge.
+
+Clean, singe and draw young partridges. Season and stuff each bird
+with chopped oysters well seasoned, and sprinkle with parsley. Put a
+small piece of butter in each bird; place the birds in a baking-pan;
+cover with thin slices of bacon; add a little hot water and bake in a
+hot oven until done. Serve with toast.
+
+
+17.--Russian Pickled Herring.
+
+Soak 1 dozen herring over night in water; then mash the milch and roes
+and mix with 4 tablespoonfuls of brown sugar. Put the herring in a
+large dish with 2 large onions sliced; make alternate layers of
+herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole
+peppers and some mustard seed. Pour over all some vinegar. Ready to
+serve in five hours. Will keep for one week. Serve with
+boiled potatoes.
+
+
+18.--Hungarian Duck.
+
+Season and roast the duck; then cut into pieces for serving. Chop the
+giblets; add to the gravy in which the duck was roasted, with 1 glass
+of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the
+juice of a lemon. Let boil; add the sliced duck and let simmer until
+tender. Serve hot; garnish with fried croutons.
+
+
+19.--Venison a la Parisienne.
+
+Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion,
+1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add
+the venison, salt and pepper. Let all fry a few minutes; then add 1
+cup of consommé and let simmer until tender. Add 1/2 glass of sherry
+and 1/2 can of chopped mushrooms. Let all get very hot and serve with
+toasted croutons.
+
+
+20.--Jewish Boiled Fish.
+
+Clean and season a large fish with salt and pepper and let cook with 1
+cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1
+tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon
+sliced and 1 teaspoonful of prepared mustard. Let cook until done.
+Remove the fish; add 2 large pickles chopped and 1/4 cup of sugar, and
+thicken with the yolks of 2 eggs well beaten. Serve hot or cold,
+garnished with parsley.
+
+
+21.--English Stuffed Duck.
+
+Clean and season the duck; then chop the giblets. Add 1 onion, some
+celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg.
+Season this highly and fill the duck. Put in the dripping-pan with
+some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle
+with flour; bake until done. Serve with apple-sauce.
+
+
+22.--French Stewed Rabbits.
+
+Skin and clean the rabbits; cut into pieces at the joints; season
+well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the
+rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2
+sprigs of parsley and thyme. Let all brown a few minutes; then add 1
+cup of hot water and cook slowly until tender. Thicken the sauce with
+flour and butter; add a glass of claret; boil up and serve.
+
+
+23.--Italian Salad.
+
+Cut 1 pound of cooked veal in very small pieces; add 1 herring that
+has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets,
+3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise
+dressing and garnish with sliced hard-boiled eggs, olives and capers.
+
+
+24.--Hungarian Stewed Pigeons.
+
+Season the pigeons and stuff with chopped chicken. Let stew slowly
+with chopped onions, chives, celery and parsley; add salt and paprica
+to taste. Cook until tender. Serve hot with beet salad.
+
+
+25.--Vienna Baked Goose Breast.
+
+Take the breast of the goose and cut the meat from the bone; chop fine
+with some onion, 1 clove of garlic, parsley and a little thyme, salt,
+black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put
+the chopped breast mixture back on the bone. Place in a baking-dish;
+pour over some dripping; sprinkle with flour and bake until brown.
+Serve with sour apple compote.
+
+
+26.--Italian Veal and Macaroni.
+
+Season tender veal cutlets with salt and red pepper and sauté in hot
+olive-oil; then cover and simmer until tender. Boil macaroni until
+tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3
+tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a
+platter and cover with bread-crumbs fried in butter. Serve hot.
+
+
+27.--French Squirrel Fricassee.
+
+Cut the squirrels into pieces at the joints; sprinkle well with salt;
+let lay one hour; then sprinkle with pepper and lemon-juice. Put 2
+large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel
+with 1 sliced onion; cover and let brown. Then add 1 cup of
+tomato-sauce, some celery seed and chopped parsley and 1 cup of hot
+water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get
+very hot and serve with French peas.
+
+
+28.--Irish Mutton Stew.
+
+Season mutton chops with salt and pepper; put a tablespoonful of hot
+drippings in a saucepan; add the chops, some sliced turnips, potatoes
+and onions, salt and pepper. Then cover with water and cook slowly
+until tender. Thicken the sauce with a little flour mixed with 1/2 cup
+of milk. Season to taste and serve very hot.
+
+
+29.--German Bread Pudding.
+
+Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of
+milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the
+bread, a small cup of raisins and the grated peel of a lemon. Mix all
+well. Put in a well-buttered pudding-dish and bake until brown. Beat
+the whites with a pinch of salt, sugar and a little lemon-juice spread
+on the top. Let get light brown in the oven. Serve with wine sauce.
+
+
+30.--Hungarian Spice Cakes.
+
+Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar;
+add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of
+cloves, some grated lemon peel and a pinch of salt. Make all into a
+dough and roll into small cakes about an inch in diameter. Put on
+well-buttered baking-plates, sprinkled with flour, and bake in a
+moderate oven until a rich brown. Serve with wine.
+
+
+31.--French Braised Sweetbread.
+
+Parboil the sweetbreads; drain. Put in the baking-pan with a piece of
+salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut
+fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock.
+Let cook in the oven until done. Serve with mushrooms.
+
+
+
+
+
+End of the Project Gutenberg EBook of 365 Foreign Dishes, by Unknown
+
+*** END OF THE PROJECT GUTENBERG EBOOK 10011 ***